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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This dish adds the buttery goodness of Havarti cheese to escargot. Ingredients:
1-can large escargot (snails) 13-15 |
13 -15 large mushrooms, stems removed and chopped but kept in reserve |
4 cloves of garlic |
4 slices havarti cheese |
3 sprigs of fresh oregano |
1/2 stick butter |
1 baguette or garlic toast |
Directions:
1. Preheat oven to 400F
2. Open the can of escargot and drain well, rinse with cold water and pat dry
3. take leaves off oregano and mince
4. mince garlic cloves
5. Melt butter in med skillet
6. add garlic and chopped fresh oregano and chopped mushroom stems
7. cook on med high for 2-3- min flavoring the butter
8. add mushroom caps carefully with hole side up
9. cook for 5min remove mushroom caps to aluminum pie plate
10. add escargot to fry pan and cook for 3-5 min until hot stirring constantly
11. remove pan from heat place escargot one to a cap. pour remaining butter and mushroom bits over mushroom caps and snails.
12. cover all top surface with sliced Havarti and put into oven until cheese is bubbling and starting to turn golden.
13. serve right out of pie plate with cut up garlic bread or baguette to soak up the sauce.
14. enjoy
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