How to Make Vegan Escargot with Garlic Butter

Simple Summary

This vegan escargot with garlic butter is a delightful plant-based twist on the classic French dish, offering a rich, garlicky flavor and tender texture without any animal products.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 4 large king oyster mushrooms
• 1/4 cup vegan butter
• 4 cloves garlic, minced
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup dry white wine (optional)
• 2 tablespoons olive oil
• 1/4 cup breadcrumbs (gluten-free if needed)

Instructions

1. Clean the king oyster mushrooms and slice them crosswise into 1/2-inch thick rounds, resembling escargot.

2. In a small saucepan, melt the vegan butter over low heat. Add minced garlic and cook for 1-2 minutes until fragrant.

3. Remove from heat and stir in chopped parsley, lemon juice, salt, and pepper. Set aside.

4. Heat olive oil in a large skillet over medium heat. Add the mushroom slices and cook for 3-4 minutes on each side until golden brown.

5. If using, add white wine to the skillet and simmer for 2-3 minutes until slightly reduced.

6. Pour the garlic butter sauce over the mushrooms in the skillet, coating them evenly.

7. Sprinkle breadcrumbs over the mushrooms and broil for 2-3 minutes until golden and crispy.

8. Remove from the oven and let cool for a few minutes before serving.

Chef's Notes

• For a more authentic escargot texture, you can use canned hearts of palm instead of mushrooms.
• To make this dish gluten-free, use gluten-free breadcrumbs or omit them entirely.
• Leftover vegan escargot can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
• For a richer flavor, add a splash of truffle oil to the garlic butter sauce.

Nutritional Info

Per serving (approximate): 220 calories, 18g fat (6g saturated), 12g carbohydrates, 2g protein, 2g fiber. This dish is low in calories and provides beneficial compounds from mushrooms, including B vitamins and antioxidants.

Serving Suggestions

Serve this vegan escargot as an elegant appetizer or main course. Pair with crusty French bread for soaking up the delicious garlic butter sauce. For a complete meal, serve alongside a crisp green salad and a glass of chilled vegan white wine. Garnish with additional fresh parsley and lemon wedges for a beautiful presentation.