Big John's Baked Escargot

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While not everyone enjoys escargots, i've converted a large number with this recipe.

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Steps

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Rinse escargot in a colander in order to remove any sand and set aside.

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Grind spices together in a mortar until fine.

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Clean mushrooms and completely remove stems , making sure to create a place for escargot.

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Place in a large skillet with 1 tablespoon of the butter and saut over medium heat for 10 minutes , stirring often.

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Remove from heat and place mushroom caps on escargot dishes stem side up.

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Heat oven to 350 degrees f.

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Chop half of the mushroom stems up and place in small sauce pan with remaining butter , garlic and spices , discard the rest.

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Cook over medium heat for 3 minutes.

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Place one escargot on each mushroom cap.

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Spoon butter mixture over escargots and sprinkle with parmesan.

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Place escargot dishes onto a cookie sheet and bake in oven for 15 minutes or until cheese is browned and sauce is bubbling.

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Use bread for cleaning up the sauce.

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Ingredients

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escargot, whole mushrooms, butter, garlic cloves, parmesan cheese, french bread, herbes de provence, rosemary, savory, sage, salt, onion powder, black pepper