Makes 8-10 Servings
2 tbsp olive oil
2 cups mini button mushrooms, or as needed
1 tbsp shallot, minced
1 clove garlic, minced
1 tsp Herbes de Provence
1 can escargots, drained and rinsed
3 tbsp dry vermouth
1 tbsp butter
salt and pepper
DIRECTIONS:
- Heat 2 tbsp of the oil in skillet over medium-high heat. Cook mushrooms, shallot, garlic and Herbes de Provence for 5 minutes, stirring often or until beginning to turn golden.
- Add escargots and vermouth. Cook, stirring until vermouth has been absorbed. Season to taste with salt and pepper and remove from the heat.
- Skewer and alternate the mushrooms and escargots onto large toothpicks or small skewers. Repeat with remaining mushrooms and escargots and arrange on a platter.
- Reheat pan on medium heat and add butter to remaining sauce in the skillet and spoon over the skewers before serving.
Like this recipe? Why not try one of these as well?
Marinated Black Olives
Savoury Palmiers
Berry Bruschetta
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