Escargot And Mushroom Hors Doeuvres Recipes

Steps:

• Place escargots in a small bowl, and cover with cold water; set aside for 5 minutes. This will help to remove the canned flavor they may have.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
• Drain the water from the escargots and pat dry with a paper towel. Melt butter with the garlic in a large skillet over medium-high heat. Add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes.
• Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes.
• Remove the skillet from the heat, and use a spoon to place the mushrooms upside down into the prepared baking dish. Spoon an escargot into each mushroom cap. Pour the remaining sauce over the mushroom caps and into the baking dish. Sprinkle grated Parmesan cheese overtop.
• Bake in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.

Steps:

• Herb Butter:.
• With a fork, mash together butter, garlic, shallot, parsley, and chives.
• Add wine, salt and a generous pinch of pepper. Set aside.
• Soak porcini mushrooms in just enough warm water to cover until soft. Drain and chop finely, set aside.
• Trim off ends of fresh mushrooms and carefully remove stems. With a small spoon, hollow out caps, reserve stems and trimmings.
• Place caps on a parchment paper-lined baking sheet, hollow side up.
• Mince stems and trimmings, place in bowl and sprinkle with salt. Let stand for 10 minutes.
• Wrap in double layer of cheesecloth or paper towel and squeeze out liquid.
• Mix drained mushrooms with the porcini and set aside.
• Pastry:.
• Roll out puff pastry to 1/8 inch thickness, with a 2 inch round cutter, cut out 18 pastries.
• Place on baking sheet with mushroom caps.
• With the tip of a sharp knife, score a circle on the pastry, 1/8 inch in from the outside edge and cutting halfway through.
• Mound generous 1 tsp mushroom mixture within each inner circle of the pastry and top with 1/2 tsp herb butter; top with snail, pressing down lightly.
• Fill each mushroom cap with a generous 1/2 tsp herb butter, top each with a snail.
• Bake in 425F oven until pastry is golden and mushroom caps are tender - 16 - 18 minutes.
• Serve hot.

Steps:

• Saute 1 chopped shallot with 1 tablespoon butter until the shallots are soft. Add the sliced mushrooms and saute until the mushrooms have released their liquid and it has evaporated. Set aside and keep warm.
• In a separate pan, saute the remaining chopped shallot in 1 tablespoon butter. Add the snails and the garlic to the pan and toss. Remove the pan from the heat and add the Cognac. Ignite the Cognac with a lighter or by tilting the pan carefully towards the open flame and letting it catch. Flambe the Cognac until it is almost reduced. Add the Cabernet, bay leaf, and thyme, and reduce the liquid in the pan by two-thirds. Pour the veal stock into the pan and let the sauce simmer for 5 minutes.
• After the snail mixture has simmered for 5 minutes, add in the mushrooms and remove from the heat. Whisk in the remaining butter and stir in the truffle oil. Adjust seasoning with salt and pepper and top with chives. Serve the snails divided between warm shallow bowls.

Steps:

• Preheat the oven to 400 degrees.
• Remove and reserve the mushroom stems. There should be about two cups. Chop the stems coarsely.
• Heat one tablespoon of the butter in a saucepan and add the mushroom caps. Sprinkle with the juice of half a lemon and a generous grinding of pepper. Cook, stirring often but gently so as not to break the caps. This is to remove the moisture from the caps. Cook about two minutes. Remove the caps to a platter.
• Add one tablespoon of butter to the saucepan and add the shallots and garlic. When they've begun to soften, add the chopped mushroom stems and juice of the remaining half a lemon. Add the celery, thyme and bay leaf. Cook, stirring often, about five minutes. Remove the bay leaf.
• Spoon and scrape the mixture into the container of a food processor. Add the parsley and process to a fine puree.
• Return the mixture to a saucepan and cook, stirring often, about five minutes. Add the egg and bread crumbs. Cook about 10 seconds, stirring, and remove from the heat. Stir in cheese. Salt and pepper to taste.
• Stuff the caps with an equal amount of the filling. Smooth over the tops. Arrange the caps as they are stuffed close together in a baking dish. Sprinkle with two tablespoons of melted butter.
• Place the mushrooms caps in the oven and bake 15 minutes.

Steps:

• Preheat oven to 375 degrees.
• Stuff one escargot into each mushroom cap.
• Arrange caps on an escargot dish, one to each indentation.
• In a small sauté pan heat 1 tablespoon butter over medium-high heat.
• Cook shallots and garlic until softened and beginning to caramelize.
• Using a teaspoon drizzle shallot butter into each mushroom cap.
• Sprinkle with 1 tablespoon flat leaf parsley.
• Cover mushrooms with parmesan and gruyere.
• Bake for 20 minutes or until cheese is completely melted and browned in spots.
• Sprinkle with remaining parsley and grate fresh nutmeg over top.
• Serve immediately with slices of crusty baguette.

Steps:

• Preheat oven to 400 degrees F.
• In a medium bowl mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper.
• On a baking sheet(you may line with parchment paper if you wish or lightly spray with cooking spray) place the mushrooms, cavity side up.
• Spoon the filling into the cavity of the mushrooms.
• Bake until the mushrooms are tender, about 20 minutes.
• Move the mushrooms to a serving platter, sprinkle with chopped basil, and serve. Enjoy!