Description
Good to the last drop!
Ingredients
- 24 whole Small Mushroom Caps, Stems Removed And Discarded
- 2 cloves Garlic, Minced
- 1 Tablespoon Butter
- ⅛ cups Brandy
- 1-½ cup Heavy Cream
- 1 Tablespoon Tarragon, Minced
- Salt And Pepper, to taste
- ½ cups Parmesan, Finely Grated
- 7 ounces, weight Canned Escargot, Not In A Garlic Sauce
- Fresh Parsley, For Garnish
- 8 slices Bread, Crust Removed, Cut Into Triangles And Toasted (Enough For 4 Toast Points Per Person)
Preparation
On medium high heat, cook mushrooms caps, turning them several times until browned. Do not lower the heat. Remove from pan. Saute garlic with the butter on medium low heat, add brandy and reduce by half. Add the cream, tarragon, salt and pepper. Reduce by a 1/4. Add the Parmesan cheese and let melt while stirring.
Add the escargot and heat through for about 1 minute. Place the mushrooms in the shallow cups of the escargot dish or on a small plate and fill each mushroom with an escargot. Add additional escargot to the dish and spoon the sauce over. Garnish with parsley and serve with toast points.
