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
- 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.
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