Slippery Jack Escargot: With Garlic Butter, Parsley, And Breadcrumbs
Serves two as an appetizer
Escargot, Slippery Jack, Suillus
very small slippery jack buttons
preferably with the veils still closed
at room temperature (soft)
loosely packed flat leaf parsley
Kosher salt and fresh ground pepper
or so of bread crumbs
I 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 ¼ 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 teaspoon 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!
Copyright: Chef Alan Bergo
Forager | Chef
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