She Strengthens

A Taste of Tradition: Escargot-Stuffed Mushrooms

A Family Favorite Born from Friendship

During my university days, I had the privilege of discovering a treasured family recipe from my dear friend Sharon Giardetti’s Italian grandmother. The story begins with shipments of Italian goodies, including tins of escargot, sent from Thunder Bay to Sharon’s dorm room. We would often gather around the kitchen, cooking up a storm and savoring every bite of these indulgent treats. Little did we know that this recipe would become a staple in my family’s holiday celebrations.

A Christmas Eve Tradition

For years, I’ve been serving these escargot-stuffed mushrooms on Christmas Eve, accompanied by a crusty baguette and a refreshing glass of white wine. The combination is nothing short of magical. As you prepare to create this dish, remember that it’s not just about the ingredients, but the love and tradition that goes into making it.

Easy yet Elegant

This recipe yields enough for 8 as an appetizer and requires only 1 1/4 hours of your time, with an active cooking time of under 30 minutes. It’s a testament to the fact that you don’t need to spend hours in the kitchen to create something truly special.

Ingredients

• 2 packages of brown cremini mushrooms (228g each)
• 1/4 cup of butter
• 1/4 cup of olive oil (XV)
• 6+ cloves of garlic
• 1/2 cup of dry white wine
• 2 tins of escargot/snails (115g each, e.g. Club Royale)
• 2 cups of grated mozzarella cheese or good quality Italian cheese
• 1/4 cup of parmesan cheese
• 1/2 cup of parsley

The Method Behind the Magic

While exact measurements are important, it’s the technique that truly matters. Preheat your oven to 350°F (180°C). Begin by washing and preparing the mushrooms, removing their stems and chopping them for later use. Place the mushroom caps in baking pans, no greasing required.

In a skillet, melt butter and add olive oil, garlic, and a pinch of salt. Sauté until fragrant, then add the escargot, white wine, and a sprinkle of parsley. Heat the mixture through, being careful not to boil or overheat, which can make the snails tough.

Using a teaspoon, fill each mushroom cap with 2-3 snails, adding any extras around the caps. Top with chopped mushroom stems, grated cheese, and a sprinkle of parmesan.

Bake for 45 minutes, or until the mushrooms release their liquid and the cheese starts to brown. Serve hot, garnished with parsley and accompanied by crusty bread to mop up the rich, garlicky juices.