How can you go wrong with lots of garlic, parsley and butter?! I used vegan butter of course but equally fantastic! This French appetizer that is traditionally made with snails, is delectable with mushrooms. Honestly, so many people find snails off-putting, so why wouldn’t you use mushrooms instead anyway? It’s food; reimagined. No skimping on flavor here. You can use cremini or button mushrooms in this recipe. But I actually used shiitake mushrooms because that’s what I had on hand and had really been wanting to test out this recipe. I just cut them in a circular shape using the wide end of a metal pastry tip and punched out the circles. I know not everyone would do this but it worked out really well! Be sure to serve with some slices of baguette to use up every bit. Enjoy!
Directions
Preheat oven to 425F. Clean mushrooms and remove stems. Mix together the butter, garlic, and parsley until well combined. Evenly distribute the butter mixture into the mushrooms. Place the mushrooms close together in a small baking dish, or use escargot dishes. Bake for 20 minutes. Serve with fresh or toasted baguette.
