{"id":1153,"date":"2016-06-27T10:03:14","date_gmt":"2016-06-27T14:03:14","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/deluxe-gratinated-snails\/"},"modified":"2026-09-01T12:57:52","modified_gmt":"2026-09-01T16:57:52","slug":"garlic-butter-escargot-recipe","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/garlic-butter-escargot-recipe\/","title":{"rendered":"Cheesy garlic butter escargot"},"content":{"rendered":"<h3>\ud83d\udc0c <strong>The escargot recipe I have been making forever<\/strong><\/h3>\n<p>This one is mine. I have always loved escargot, and at some point I stopped making it complicated: butter, shallots, garlic, a splash of white wine, cheese on top. That is the whole thing. Twenty minutes of prep, a few minutes under the broiler, and you get a starter that looks like it came out of a restaurant kitchen.<\/p>\n<p>The best part is that my boys love it. If you still think snails are something only serious food people order, hand a plate to a hungry teenager and see what is left in the dish.<\/p>\n<h3>\ud83c\udf44 <strong>Shiitake mushrooms, and no parsley<\/strong><\/h3>\n<p>Two things set this apart from the classic. Shiitake first: it tastes earthier, deeper, and under garlic butter it brings a forest-floor note that a plain white mushroom will never give you.<\/p>\n<p>And no parsley. Almost every version calls for it. Mine does not. To me, escargot butter is garlic butter, not an herb bouquet.<\/p>\n<h3>\u2744\ufe0f <strong>When the escargot plates come out<\/strong><\/h3>\n<p>Christmas, mostly. And any cold night when you walk in the door and all you want is something hot with a browned cheese crust on it. Butter, garlic, melted Gruy\u00e8re: the smell alone warms up the house.<\/p>\n<p>Get the bread out. You are going to want it.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83d\udc0c The escargot recipe I have been making forever This one is mine. I have always loved escargot, and at some point I stopped making it complicated: butter, shallots, garlic, a splash of white wine, cheese on top. That is the whole thing. Twenty minutes of prep, a few minutes &hellip;<\/p>\n","protected":false},"featured_media":7982,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"escargot recipe","_yoast_wpseo_title":"Escargot Recipe with Garlic Butter and Melted Cheese","_yoast_wpseo_metadesc":"My garlic butter escargot recipe: shiitake, shallots and a golden mozzarella and Gruyere crust. 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