Mushroom Escargot
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.
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.