These sautéed escargots and mushrooms prepped in a garlic buttery “beurre à l’ail” sauce are so easy and delicious!
When my grand-mother used to make these, it meant a full day of work. She spent time cleaning and prepping the fresh snails. We spent hours running around and searching for them in the garden of our family vacation house in the hilltops of Kenscoff. Finding them wasn’t always easy. And a good load was necessary to fulfill our adventurous palates. We didn’t partake in the cleaning though, that was no fun to us.
These little creatures are hard to come around these days. Or could it be that I simply feel like I have passed the age to go looking for them in the mountain tops? Nonsense.
Going back to nature has no age rule. Here’s a great occasion for an adventure I should try with my sons soon. I am sure they would enjoy the chase. It will mean countless hours of walking under the tall pine trees of Furcy, hoping to catch these “slippery little suckers.” Sorry – couldn’t help it. Escargots always make me think of that scene from Pretty Women. 🙂
If you’ve never had snails, be curious. Be epi-curious. Always.
Life is a collection of moments, make sure to collect the best of them. Full flavors. Bright colors. Beautiful sounds. Unforgettable aromas. Irreplacable family. Untradable friends. Unquenchable curiosity. And insatiable quests for knowledge.
We should be able to travel with our library like a snail with its shell.
— Jean Chalon
This said, this classic French dish is said to be difficult to prepare, but it doesn’t have to be.
I find that canned snails work just as well and turn this appetizer into one that can be whipped up anytime. I always make sure to keep a can of snails in the pantry for unexpected guests. Making it in my cast iron turns it into a perfect crowd pleaser. Somewhat of an acquired taste, these are popular among the more culinarily curious. But trust me when I say that quite rapidly there will be none left in that pan.
With some crusty French baguette, they’ll fight to pick up all the delicious garlic butter.
The escargots’ and mushrooms’ tender texture, mixed with the slight crunch of the shallots, give this dish a certain earthiness, a flavor full of character. Try serving it in a puff pastry shell turning it into a delicious feuilleté for a first course or as a topping on steak. Let it easily elevate your menu.
Served with a glass of crisp white wine, these Escargots & Mushrooms au beurre d’ail are simply “délicieux”.
Escargots & Mushrooms au beurre d’ail
Easy to make escargots and mushrooms recipe in garlic butter.
- 8 oz snails (= 1 can = about 12 to 16 snails) (Some brands are better than others, so choose wisely.)
- 1 medium size can of whole mushrooms
- 1/2 cup unsalted butter (softened)
- 1 tsp olive oil
- 2 tbsp creole garlic marinade (or 1/2 tbsp garlic paste)
- 1/3 cup small shallots (échalottes)
- 1 tbsp finely chopped fresh flat-leaf parsley
- 2 tbsp dry white wine
- salt to taste
- black pepper to taste
- 1 tsp pink peppercorn (to add flavor and color)
In a large cast iron skillet over medium-high heat, put your olive oil and butter to melt (the oil will prevent the butter from turning black).
Sauté the garlic marinade and shallots until translucent for about 3 minutes.
Season with salt and pepper, to taste.
Next add the mushrooms, and let them simmer in the butter for a few minutes, turning them to get them golden.
Add the parsley, wine and escargots.
Simmer for 8 minutes or until the escargots are heated through (overcooking will get them chewy so be careful).
Sprinkle with a teaspoon of pink peppercorn to add a dash of color and garnish with a parsley bouquet.
Transfer your cast iron directly on the table and serve with slices of crusty French baguette.
Find my recipe to my creole garlic marinade here.