Escargot Recipe – This post is sponsored by REVOL. All opinions expressed here are my own.
Pointing out the obvious, I know that there is no such thing as “vegan escargot” or “vegetarian escargot”. That doesn’t mean I am not going to try my best to make a recipe that will be close to I can get to the real escargot. This recipe is made with Mushrooms which, I am told, is close to the real thing in texture and “meatiness”.
So, when REVOL had Escargot Dish listed on their website, I rose to the challenge of making a vegan escargot.
“How difficult can it really be?”, I thought to myself.
As it turned out, the research involved was the hardest part of this recipe. The rest of the process was incredibly fun and delicious.
Having never tasted escargot, I had to completely rely on the description provided to me by my “helpful” friends. Talk about contradicting opinions!!!
The one thing they all agreed on was that mushrooms would be a great base for the escargot recipe. For the other ingredients, I decided to “wing” it. I tried various ingredients such as red peppers, green peppers, rutabaga, squash, broccoli and other common veggies.
In the end, soft tofu, avocado and onions won the competition. The soft tofu acts as a binding agent, avocado adds texture and onions add flavor to the recipe. Fresh curly parsley added such a wonderful spice and flavor to this recipe. It was the star of the recipe.
What makes this recipe delicatly delicious is the escargot dish. I got the smaller sized one because the recipe works with baby bell mushrooms. The escargot dish is finished with a cast iron style glaze allowing it to withstand heat and distribute it evenly throughout the mushrooms. It also makes cleaning it a breeze!
On a side note, here is a video I made of the process. It should come as no surprise to you that, in all my excitement to make a video, I forgot one important ingredient. Please add 1 tsp of freshly squeezed lime juice after adding the black pepper. What do you think of my take on an escargot recipe?
You can see how much I am obsessed with REVOL’s Ramekins. They are my new kitchenware obsession.
So, how would you describe the taste of the real escargot?
Mushroom Escargot Recipe
1) Preheat oven to 450 degrees
2) Chop 1 avocado, 1/4 of a red onion, 3 cloves of garlic, and enough curly parsley to fill 1/2 cup. Chop everything very finely and set aside
3) Take 15 baby bell mushrooms and remove the stems. They should come off easily with a simple twist. Make sure to not break the top part of the mushroom
4) In a small bowl, add 3/4 cup of silken tofu
5) Add the chopped avocado, onions, garlic and parsley into the bowl.
6) Add 1 tsp of sea salt, 1 tsp of black pepper and 1 tsp of freshly squeezed lime juice to the bowl. Mix well and set aside
7) Take the Revol escargot dish and place the mushrooms in the escargot holes.
8) Fill each mushroom with the tofu mixture. I put about 1 Tbsp on each mushroom
9) Thinly slice 1/8 stick of butter. Mine had the same thickness as a quarter’s thickness. Then, cut each slice in half
10) Place the halved slice on top of the escargot
11) Sprinkle Panko crumbs on each mushroom. It should take about 1 tsp per mushroom
12) Place the escargot dishes in the oven. I put them in the most bottom tray since mushrooms need more heat
13) After about 25 minutes, remove them from the oven and allow them to cool
Using a big spoon, gently scoop out each mushroom escargot. No sauce is necessary, just serve as is.