Easy Garlic Escargots

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish. (5 minutes)

Recipe View Place escargots in a small bowl and cover with cold water. Let sit for 5 minutes to remove any canned flavor they may have. Drain escargots thoroughly and pat dry with a paper towel. (10 minutes)

Recipe View In a large skillet over medium-high heat, melt the butter. Add the minced garlic and cook until fragrant, about 1 minute. Add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, approximately 5 minutes. (6 minutes)

Recipe View In a separate small bowl, whisk together the white wine, heavy cream, flour, dried tarragon, and a generous pinch of black pepper until well combined and smooth. (2 minutes)

Recipe View Pour the wine-cream mixture into the skillet with the escargots and mushrooms. Bring to a gentle boil, then reduce heat and simmer, stirring occasionally, until the sauce thickens to a desirable consistency, about 8-10 minutes. Remove from heat. (10 minutes)

Recipe View Arrange the mushroom caps in the prepared baking dish with the tops facing down. Spoon an escargot into each mushroom cap. Carefully pour the creamy sauce from the skillet evenly over the mushroom caps, then sprinkle generously with grated Parmesan cheese. (5 minutes)

Recipe View Bake in the preheated oven until the cheese is melted and has turned a beautiful golden brown, approximately 10 to 15 minutes. (15 minutes)

Recipe View Let cool slightly before serving. Serve hot and enjoy!