Mushrooms Stuffed with Snails (Andorran Escargot Bolets Fordices)

I really wanted to make the coal roasted cargols that are found all over Andorra, in fact, some may say it should be the national dish as they are loved there. I could not find live snails to make the dish but did find a recipe that is made from canned escargot and with mushrooms another very commonly found item in the Andorran diet. The result a lovely appetizer!

1 (7 oz) can escargot, drained and rinsed thoroughly in hot water
8 stuffing mushrooms, cleaned and stems removed
6 Tbsp. butter
4 cloves garlic, minced
⅓ cup white wine
⅓ cup cream
1 Tbsp. all-purpose flour, unbleached
¼ tsp. dried tarragon
¼ cup Parmesan cheese

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Take your cleaned and drained escargot and place onto a paper towel and pat dry.

Melt the butter in a large skillet with the garlic over medium heat. Add in the escargot and mushroom caps. Cook until tender about 15 minutes.

Whisk together the wine, cream, flour and tarragon in a small bowl.

Pour into the skillet slowly and bring to a boil, stirring occasionally until the sauce thickens about 5-10 minutes.

Remove from the skillet and place the mushroom caps in a baking dish upside down.

Spoon the escargots into the caps. Pour the remaining sauce over the mushroom caps and into the baking dish. Sprinkle Parmesan cheese over the top.

Bake until the cheese turns golden brown about 15 minutes.

Serve hot.

Makes 4 servings.