If you are looking for a side dish to grilled meat look no further. Fake snails! Of course one needs to like garlic and mushrooms!

I honestly admit I think snails – or escargot – are just chewy garlic. If someone serves it I will eat it, but I will not order it in a restaurant if there are other things I like. And I will not go over the trouble to make them at home if I don’t have to. Yes, the snails are put into shells that are not their owns and then one put lots of garlic butter on top. Lots of work if you ask me for chewy garlic!

Some years ago I came over a recipe for fake snails. Loving garlic but not too excited about snails, I took a closer look at the recipe. Since then I would say I make these quite often, especially during BBQ-season. They fit very well with grilled meat but of course can also be served as a starter or on a buffet.

Basically one takes big fresh mushrooms (button or crimini mushrooms). Brush of all dirt. Break off the stem (stalk) from the top and chop them in small pieces. Mix it with some minced or crushed garlic, add finely chopped parsley and a tablespoon of margarine or butter. Mix all together and add back into the cap (top/head) of the mushroom, where the stem used to be. If I want some crust I sprinkle some bread crumbs on top and cook in oven for about 10 min in 225 degrees C (400F).

Sometimes I also add some finely chop shallots. Or some finely grated Parmesan. Or top them with grated Parmesan instead of bread crumbs.

Fake snails

Fake snails

Fake snails cooked

Fake snails cooked

Today I made a little experiment and I exchange the margarine/butter with real mayonnaise. And it worked out quite well. They got extra juicy.

Remember Life is too short to not eat and drink well!
Enjoy!