Embrace the Parisian way.
At almost every restaurant in Paris you will find a variation of Escargot. I had them once a very long time again and it wasn’t anything I really felt I needed again….but I do remember the texture and flavor being similar to a mushroom. And I love mushrooms so here is my concoction!
What you need to keep the snails in the weeds:
-One 8oz package of cremini mushrooms (baby portabellas) stemmed and cleaned
-5 tbsp. vegan butter (used twice)
-1 shallot minced
-1 cup parsley minced
-6 cloves of garlic minced
-Salt and pepper to taste
-1 tsp dried tarragon
-1 baguette (I did Le Brea take and bake)
After cooking your baguette (or not lol) preheat your oven to 350 degrees F.
In a small sauce pan on the stove at medium low heat melt 3 tbsp. of butter with the garlic and shallot. Once melted add half of the parsley and mushrooms. Set the temp to low, add a lid and wait 5 minutes.
If you have a gratin dish this is a lot easier! If not use a small oven safe pan (I used a loaf pan) and stack the Mushrooms with the open part up.
Then take the concoction sauce from the stove and add the remaining butter and parsley. Whip it together and then spoon it in to each mushroom cap. Pour the remaining sauce over all of them. Bake in the oven for 15 minutes.
Serve in a dish with your bread and enjoy!! If you want to challenge me and say these are just stuffed mushrooms I will say SHHHHHHHHHH stfu. It’s vegan escargot biatch.