Mushroom Escargot

Mushrooms Escargot

These delicious roasted mushrooms borrow the punchy garlic butter usually served with escargots. You can par-cook the mushrooms and prepare the compound butter ahead of time, but have all of your accompaniments set out before the final butter-laden roast. You want to serve these piping hot.  Serves 6

Ingredients:

18 medium-size cremini mushrooms

1/2 teaspoon salt

1/2 cup butter
1/2 cup finely chopped parsley
1/4 cup finely chopped tarragon
2 cloves garlic

Directions:

Remove stems from mushrooms, sprinkle 1/2 teaspoon salt all over the mushrooms.  Arrange on baking sheet with sides, hollow side down and roast in a 400*F oven for 20 minutes.

Meanwhile mash together softened salted butter,  finely chopped parsley,  finely chopped tarragon and

2 cloves garlic, finely grated garlic.

Transfer par cooked mushrooms, hollow side up, in a single layer to a heat proof serving dish.  Dollop butter over and around and cook 10 minutes longer.  Serve hot from oven.

Tip:  Prepare herb-butter before beginning baking the mushrooms.