Cheesy garlic butter escargot

Name: Cheesy garlic butter escargot
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Cuisine: Québécoise
Ingredients: 2 cans (4 oz / 115 g each) escargot, size 36-42; 2 tablespoons (30 ml) butter; 2 French shallots, finely chopped; 3 1/2 oz (100 g) shiitake mushrooms, chopped; 2 garlic cloves, finely chopped; 2 tablespoons (30 ml) white wine; 1 cup (250 ml) mozzarella cheese, grated; 1 cup (250 ml) Gruyère cheese, grated

Preparation 20 min
Cooking 12 min
Servings 4
Freezing Absolutely

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Cheesy garlic butter escargot

2 cans (4 oz / 115 g each) escargot, size 36-42
2 tablespoons (30 ml) butter
2 French shallots, finely chopped
3 1/2 oz (100 g) shiitake mushrooms, chopped
2 garlic cloves, finely chopped
2 tablespoons (30 ml) white wine
1 cup (250 ml) mozzarella cheese, grated
1 cup (250 ml) Gruyère cheese, grated

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Preparation

Set the oven rack in the middle position and preheat the oven to broil. Rinse the escargot well under cold water, then set aside.
In a large pan over medium heat, melt the butter, then add the shallots, mushrooms and garlic. Cook for 3 to 4 minutes, stirring.
Add the escargot and the white wine, then stir. Cook for 2 to 3 minutes, stirring, until the pan is dry. Season with salt and pepper.
Remove from the heat and divide the filling among 4 cold escargot plates. Bury it under the grated cheese, then set the plates on a baking sheet. Broil for a few minutes only, until the cheese is deeply golden on top!