Best 2 Classic Escargots à La Bourguignonne Recipes
Journey into the culinary realm of French gastronomy with Escargots à la Bourguignonne, a timeless dish that tantalizes taste buds and embodies the essence of French cuisine. This classic preparation of Burgundy snails, swimming in a rich, garlicky parsley butter and baked to perfection, offers a delectable experience like no other. As you embark on this culinary adventure, you'll discover not just one, but four enticing variations of this beloved dish. Dive into the traditional recipe, where the snails bask in a luscious bath of Burgundy wine, shallots, garlic, and parsley, all harmoniously united in a symphony of flavors. Explore the vegetarian alternative, where mushrooms take center stage, sautéed in a medley of aromatic herbs and bathed in a creamy white wine sauce. Indulge in the modern twist, where escargots are elevated with a touch of Pernod anise liqueur, adding an intriguing depth to the classic flavors. And for those seeking a touch of luxury, the truffle-infused variation beckons, where the earthy essence of black truffles mingles with the delicate flavors of the snails, creating a dish fit for royalty. Whichever path you choose, prepare to be captivated by the artistry and indulgence that defines Escargots à la Bourguignonne.
Let's cook with our recipes!
ESCARGOT A LA BOURGUIGNONNE
The simple and classic method for escargot. :) This is the way they are prepared at 13 Coins in Seattle.
Provided by Julesong
Categories European
Time 22m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.
- Place a snail in each shell and fill the cavity with the seasoned butter. (If you do not have shells, you can use escargot baking dishes - this is actually how I prefer to make them. Most of such dishes hold 6 escargot apiece.).
- Place on a baking pan and bake for twelve minutes.
- Serve hot, as an appetizer, on individual snail dishes - or on small folded napkins on plates, to keep the shells from sliding about. Also, small silver forks to easily eat them with are a good idea.
- Make sure to have plenty of good bread alongside, to mop up the delicious butter sauce! :).
- Also good with a bit of Parmesan sprinkled on top of each.
EASY GARLIC ESCARGOTS
These tender escargots in mushroom caps are smothered with wine sauce and cheese. Nothing big and fancy, but I liked how it turned out, so I thought I'd share. They're easy to make too!
Provided by CraZee A
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 20
Number Of Ingredients 10
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.
Nutrition Facts : Calories 86 calories, Carbohydrate 2.8 g, Cholesterol 28.6 mg, Fat 5.4 g, Fiber 0.2 g, Protein 5.9 g, SaturatedFat 3.3 g, Sodium 81.1 mg, Sugar 1.1 g
Tips:
- Use fresh escargots: Fresh escargots are essential for making classic escargots à la Bourguignonne. Look for escargots that are plump and have a firm texture.
- Purge the escargots: Purging the escargots helps to remove any impurities and grit. To purge the escargots, place them in a colander in the sink and sprinkle them with salt. Let them sit for 2-3 hours, then rinse them thoroughly.
- Use a good quality Burgundy wine: The Burgundy wine is a key ingredient in this dish, so it is important to use a good quality wine. Look for a Burgundy wine that is full-bodied and has a rich flavor.
- Be careful not to overcook the escargots: Escargots are best when they are cooked just until they are tender. Overcooking will make them tough and rubbery.
- Serve the escargots immediately: Escargots are best enjoyed when they are served immediately after they are cooked.
Conclusion:
Classic escargots à la Bourguignonne is a delicious and elegant dish that is perfect for a special occasion. By following these tips, you can make sure that your escargots are cooked to perfection.
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