Vegetarian “Escargots” Bourguignon
Plump mushrooms sautéed in a rich garlic-parsley butter with a subtle hint of five-spice and toasted hazelnuts—an elegant vegetarian take on classic escargots.
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Print PinServings: 4 Servings
Calories: 371kcal
Cost: £6.00
Equipment
- 1 Cutting Board & Chef's Knife
- 1 Small Mixing Mowl
- `1 Skillet or Frying Pan
- 4 Escargots or Small Appetiser Dishes
Ingredients
- 300 g King Oyster/Cremini Mushrooms, trimmed and cut into 3 cm chunks 10½ oz (or other meaty mushrooms)
- 80 g Unsalted Butter, softened 3 oz
- 3 each Garlic Cloves, finely chopped large
- 2 tbsp Flat-leaf Parsley, finely chopped
- 1 tsp Lemon Zest, finely grated
- ¼ tsp La Bovida or Chinese Five-Spice Powder
- 20 g Toasted Hazelnuts, finely chopped ¾ oz (optional)
- 2 tbsp Dry White Wine (optional)
- ½ tsp Sea Salt
- ¼ tsp Freshly Ground Black Pepper
- 1 Baguette sliced and lightly grilled for serving
Instructions
- Prepare the garlic-parsley butter by mixing the softened butter with garlic, parsley, lemon zest, five-spice powder, chopped hazelnuts, salt, and pepper until smooth.
- Heat a large skillet over medium-high heat. Add 1 tablespoon of the garlic-parsley butter and the mushroom pieces. Sauté for about 4–5 minutes until the mushrooms are golden and just tender. Deglaze the pan with white wine, if using, and cook for 1 minute to reduce slightly.
- Stir in the remaining garlic-parsley butter, allowing it to fry the garlic and coat the mushrooms evenly. (This is to replicate the oven roasting when cooking escargots).
- Taste and adjust seasoning.
Presentation
- Spoon the buttery mushrooms into individual escargot dishes or small ovenproof ramekins. Serve immediately with grilled baguette slices and traditional escargot forks for a playful, elegant touch.
Notes
Chef’s Tips & Variations
Mushroom choice: King oyster stems give the most “snail-like” bite, but cremini or baby portobello work well.
Make-ahead: Prepare the garlic-parsley butter a day in advance and keep chilled.
Extra indulgence: Finish under a hot grill for 1 minute to lightly caramelise the butter.
Nut swap: Toasted almonds or pistachios can replace hazelnuts for a different nuance.
Nutrition
Calories: 371kcal | Carbohydrates: 36g | Protein: 10g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 821mg | Potassium: 457mg | Fiber: 4g | Sugar: 4g | Vitamin A: 707IU | Vitamin C: 4mg | Calcium: 86mg | Iron: 4mg
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