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Garlic Escargot with Goat Cheese, Fennel and Bacon-Stuffed Mushrooms (Emeril Lagasse) Recipe

Garlic Escargot with Goat Cheese, Fennel and Bacon-Stuffed Mushrooms (Emeril Lagasse) Recipe

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Garlic Escargot with Goat Cheese, Fennel and Bacon-Stuffed Mushrooms (Emeril Lagasse)

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Ingredients:

Serving

18 large button or crimini mushroom caps
3 (7-oz) cans snails , well rinsed under cold running water and drained
2 sticks unsalted butter, at room temperature
4 tsp minced garlic
1 tsp fresh lemon juice
1/4 tsp salt
1/4 tsp ground black pepper
1/8 cayenne
2 tbsp chopped flat-leaf parsley
4 slices smoked bacon, chopped
1/4 cup finely chopped fennel
1/4 cup finely chopped yellow onions
4 oz goat cheese, crumbled
1 tbsp bread crumbs
1/8 tsp ground black pepper
1/2 tsp minced garlic
1/2 tsp minced fresh thyme
pinch salt
hot french bread, for dipping

Directions:

Preheat the oven to 400 degrees F.
Spread the mushrooms, stem side up, on a baking sheet and roast for 5 minutes. Turn and continue roasting until tender, about another 5 minutes. Remove from the oven and let cool on the pan.
In the bowl of a food processor, combine the butter, garlic, lemon, salt, pepper and cayenne on high speed for 30 seconds. Transfer to a bowl and fold in the parsley. Transfer to a sheet of plastic wrap and roll into a tight log, about 1-inch in diameter. Refrigerate until hard, about 1 hour.
In a skillet, cook the bacon over medium-high heat until beginning to brown and the fat is rendered, about 6 minutes. Remove with a slotted spoon and drain on paper towels. Discard all but 1 tablespoon of fat from the pan. Cook the fennel and onions in the fat until soft, about 4 minutes. Remove from the heat and spread on a plate to cool.
In a bowl combine the goat cheese with the bread crumbs, pepper, garlic, thyme and salt. Add the cooled fennel-onion mixture and bacon, and mix well. Re-season as needed with salt and pepper.
Place 6 small, round baking dishes on a baking sheet. Place 3 mushroom caps, stem sides up, flat in the bottom of each baking dish. Place 1 snail inside each mushroom, and 3 snails in the dish between the mushrooms. Top each mushroom cap with about 2 teaspoons of the goat cheese mixture. Cut the compound butter log into thin slices and lay the slices across the baking dish, covering the snails and mushrooms. Bake until bubbly, about 10 minutes. Increase the heat to broil and cook until the cheese begins to turn golden brown around the edges, 1 to 2 minutes.
Carefully remove from the oven and serve immediately with hot French bread for dipping into the butter.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	473.85 Kcal (1984 kJ)
Calories from fat	408.75 Kcal
		% Daily Value*
Total Fat	45.42g	70%
Cholesterol	120.23mg	40%
Sodium	331.34mg	14%
Potassium	418.7mg	9%
Total Carbs	5.54g	2%
Sugars	1.71g	7%
Dietary Fiber	0.96g	4%
Protein	13.13g	26%
Vitamin C	3.3mg	5%
Vitamin A	0.4mg	13%
Iron	1.2mg	7%
Calcium	202.5mg	20%

Amount Per 100 g
Calories	291.61 Kcal (1221 kJ)
Calories from fat	251.55 Kcal
		% Daily Value*
Total Fat	27.95g	70%
Cholesterol	73.99mg	40%
Sodium	203.91mg	14%
Potassium	257.67mg	9%
Total Carbs	3.41g	2%
Sugars	1.05g	7%
Dietary Fiber	0.59g	4%
Protein	8.08g	26%
Vitamin C	2mg	5%
Vitamin A	0.2mg	13%
Iron	0.7mg	7%
Calcium	124.6mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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