Escargot Style Mushrooms

I had a pet snail when I was little named Mauila. It came with 2 frogs that we named Elvis and Priscilla. When the frogs died we kept the snail, until we realized it hadn’t moved for quite a while, so we laid him to rest in the backyard. I was devastated (keep in mind I was probably 7 or 8). Years later I was scrolling through my twitter feed and one of the animal fact accounts I followed (weird, I know) had posted this “Fun Fact: Snails have the ability to sleep for up to 3 months!”. I buried Mauila alive…this would probably be okay for a normal snail, but I feel like it’s probably not so good for a snail that lives underwater. So for these reasons, and because think snails are kind of cute, I’ve never had escargot. I’m sure if I didn’t have this weird connection to Mauila and snails that I would love it. It smells so good. Butter and garlic and herbs and crusty bread to soak it all up. Yum. Thankfully, I stumbled upon a recipe a few years ago similar to the one I’m sharing with you today (thank you Smitten Kitchen!), that sounded like escargot, without the dead snails bit. And it is REALLY GOOD.

*We bought the frogs and snail at the check out where they put gum and magazines.

Serves 2

  • 200g white button mushrooms, stems chopped at base of mushroom so they sit flat.
  • 75g butter
  • 2 tbsp olive oil
  • 3 sprigs thyme, leaves removed
  • 1 tsp sea salt
  • 2 cloves garlic, finely chopped
  • 1 lemon wedge
  • 3 tbsp flat leaf parsley, roughly chopped

Preheat your oven to 180º fan force

  1. In an overproof pan over medium heat, add your butter, olive oil, garlic and thyme leaves.
  2. Once butter is melted and fragrant add in your mushrooms, topside down.
  3. After one minute flip the mushrooms back so the stem is on the bottom of the pan.
  4. Place in center of the oven and cook for 10 minutes.
  5. After 10 minutes flip the mushrooms for a final time and cook for a further 10 minutes.
  6. Remove mushrooms from the oven and finish with lemon juice and parsley. Toss to combine.
  7. Serve hot with crusty bread.



Escargot mushrooms side no lemon.jpg

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