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Elegant First-Course Appetizer

September 19, 1985

Treat yourself and your guests to a French specialty seasoned lightly with dry white wine. Escargots des Bois, snails in mushroom caps, are perfect for an elegant first-course appetizer. Serve with chilled French white wine.


12 large mushrooms

3 tablespoons lemon juice

Salt, pepper

2 (5-ounce) cans escargots, drained

1/4 cup butter or margarine

1/4 cup chopped parsley

1/4 cup minced shallots

1 clove garlic, minced

Dash cayenne pepper

1 tablespoon dry white wine

12 slices baguette, cut 1/2-inch thick

Parsley sprigs

Cherry tomato halves

Stem mushrooms and chop stems finely. Place caps, hollow side up, on baking sheet or shallow baking pan. Sprinkle caps with 2 tablespoons lemon juice. Season to taste with salt and pepper. Place escargots in caps and set aside.

In bowl, mash butter until soft and creamy. Stir in chopped mushroom stems, parsley, shallots, garlic, cayenne pepper, wine, remaining lemon juice and 1/2 teaspoon salt. Spoon mixture over escargots. Bake at 400 degrees 15 minutes or until hot. Serve each mushroom on slice of baguette and garnish with parsley sprigs and cherry tomato halves. Makes 6 servings.

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