Slippery Jack Escargot: With Garlic Butter, Parsley, And Breadcrumbs
Serves two as an appetizer
Course: Appetizer, Snack
Keyword: Escargot, Slippery Jack, Suillus
7very small slippery jack buttonspreferably with the veils still closed
2.5tbspunsalted butterat room temperature (soft)
1/4cuploosely packed flat leaf parsley
Kosher salt and fresh ground pepperto taste
1/4cupor so of bread crumbsI like to use japanese panko, since they're lighter and don't absorb so much oil
Toast the bread crumbs lightly for about 5-10 minutes on a cookie sheet at about 350 to give them a little bit of color.
Chop the garlic together with the parsley until very fine, then fold into the room temperature butter and season to taste with salt, say 1/4 tsp, season with a couple grinds of the pepper mill as well.
Remove the viscid skin from the caps of the slippery jacks, using the back of a knife or your fingers, it will come off pretty easily.
Put the whole buttons in an ebelskiver or escargot dish, top each with a tsp of garlic-parsley butter, then a nice and generous sprinkling of bread crumbs.
Bake at 375 until golden brown, about 10-15 minutes then remove from the oven and let cool for a minute.
Dig in with a cold beer or glass of wine, and toothpicks!