A rich and savory Vegan Mushroom Escargot recipe made with garlicky herbed butter and tender mushroom caps—perfect as a plant-based twist on the French classic.
I first tried mushroom escargot at a cozy vegan restaurant in Sarasota, and I was completely blown away by how buttery, garlicky, and indulgent it tasted—without a single snail in sight. It was one of those dishes that instantly stuck with me, and I knew I had to recreate it at home. After a few tweaks, I came up with this version that’s just as rich and flavorful as the one I fell in love with.
Why You’ll Love This Mushroom Escargot
- Totally Vegan – All the rich, garlicky flavor of classic escargot with none of the snails.
- Mushroom Magic – Tender, juicy mushrooms soak up the herbed vegan butter for a melt-in-your-mouth bite.
- Perfect Appetizer – Elegant enough for entertaining, yet easy enough for a weeknight treat.
- Garlicky Goodness – Loaded with garlic, shallots, and fresh herbs for deep, savory flavor.
- Quick + Easy – Simple ingredients, minimal prep, and ready in under 30 minutes.
- Restaurant-Inspired – Inspired by a dish I tried at a vegan spot in Sarasota—this one’s a total crowd-pleaser.
Vegan Mushroom Escargot
Serves: 2–4 as an appetizer
Ingredients
- 16 small cremini mushrooms, stems removed and cleaned
- 3 tbsp vegan butter (Miyoko’s or homemade)
- 4 cloves garlic, finely minced
- 1 tbsp shallot, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tsp lemon juice
- ¼ tsp salt, or to taste
- ¼ tsp ground black pepper
- Optional: 1 tsp nutritional yeast for a slightly cheesy depth
- Optional: Splash of dry white wine for added depth (2–3 tsp)
- To serve: crusty baguette or puff pastry bites
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, melt vegan butter over medium-low heat. Add shallots and cook for 2–3 minutes until softened.
- Add garlic and sauté for another 1–2 minutes until fragrant but not browned.
- Stir in parsley, lemon juice, salt, pepper, and (if using) nutritional yeast and wine. Cook for another 1–2 minutes, then remove from heat.
- Nestle mushrooms (cap-side down) into an escargot dish or a small oven-safe baking dish with individual cavities (like a mini muffin tin).
- Spoon the butter-herb mixture into each mushroom cap generously, letting it fill the cavities.
- Bake for 15–20 minutes, until the mushrooms are tender and sizzling.
- Serve hot with slices of toasted baguette or in flaky pastry cups.
Recipe Tips
Use small mushrooms like cremini or button for a more authentic escargot look and perfect bite-size portions.
Don’t skip the shallots—they add a delicate sweetness that balances the richness of the butter and garlic.
Score the mushroom tops lightly with a knife for extra flavor absorption and a fancy touch.
Add a splash of dry white wine to the butter sauce for a subtle, elegant acidity.
Make it ahead by prepping the garlic-herb butter in advance and refrigerating or freezing it in small portions.
Serve sizzling hot—either straight from the oven in a special escargot dish or a mini muffin tin for that bubbling, buttery finish.
Pair with crusty bread or toasted baguette slices to soak up every drop of the garlicky goodness.
Mushroom Escargot
Ingredients
- 16 small cremini mushrooms stems removed and cleaned
- 3 tbsp vegan butter
- 4 cloves garlic finely chopped
- 1 tbsp shallot finely chopped
- 2 tbsp fresh parsley finely chopped
- 1 tsp lemon juice
- ¼ tsp salt
- ¼ tsp ground black pepper
- Optional: 1 tsp nutritional yeast for a slightly cheesy depth
- Optional: Splash of dry white wine for added depth (2–3 tsp)
- To serve: crusty baguette or puff pastry bites
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, melt vegan butter over medium-low heat. Add shallots and cook for 2–3 minutes until softened.
- Add garlic and sauté for another 1–2 minutes until fragrant but not browned.
- Stir in parsley, lemon juice, salt, pepper, and (if using) nutritional yeast and wine. Cook for another 1–2 minutes, then remove from heat.
- Nestle mushrooms (cap-side down) into an escargot dish or a small oven-safe baking dish with individual cavities (like a mini muffin tin).
- Spoon the butter-herb mixture into each mushroom cap generously, letting it fill the cavities.
- Bake for 15–20 minutes, until the mushrooms are tender and sizzling.
- Serve hot with slices of toasted baguette or in flaky pastry cups.
If you’re craving something savory, elegant, and totally plant-based, this mushroom escargot hits all the right notes. It’s simple enough to make at home but feels like a special treat—especially when served with crusty bread and a glass of wine. I hope you love it as much as I did when I first tried it in Sarasota! Let me know if you give it a try.