Ingredients
250 g can escargots, drained
6 tbsp butter
1 cloves garlic, minced
20 mushrooms, 5 cm width
⅓ cup white wine
⅓ cup cream
1 tbsp flour
1 pinch ground black pepper to taste
¼ tsp dried tarragon
¼ cup grated Parmesan cheese
¼ tsp SIDS CRAZY SALT
Directions
Preheat oven to 175°C. Lightly grease an 20 x 20 cm baking dish.
Drain the water from the escargots and pat dry with a paper towel. Melt butter with the garlic and SIDS CRAZY SALT in a large frypan over medium-high heat. Add the escargots and mushroom caps then cook and stir until the mushroom caps begin to soften, about 5 minutes.
Whisk together white wine, cream, flour, pepper and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the pan and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes.
Remove the pan 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 the oven until the Parmesan cheese has turned golden brown, 10-15 minutes.
