How to Make Vegan Escargot with Garlic Butter Sauce

Simple Summary

This vegan escargot with garlic butter is a delightful plant-based twist on the classic French dish, using king oyster mushrooms to mimic the texture of snails while delivering a rich, garlicky flavor.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4 (as an appetizer)
• 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)
• Crusty bread for serving

Instructions

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

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

3. Stir in chopped parsley, lemon juice, salt, and pepper. If using, add white wine and simmer for 2-3 minutes. Remove from heat and set aside.

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

5. Transfer the cooked mushrooms to a baking dish, arranging them in a single layer.

6. Preheat your oven's broiler.

7. Pour the garlic butter sauce over the mushrooms, ensuring each piece is well coated.

8. Sprinkle breadcrumbs evenly over the mushrooms.

9. Place the baking dish under the broiler for 2-3 minutes, or until the breadcrumbs are golden brown and crispy. Watch carefully to prevent burning.

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

11. Serve hot with crusty bread for dipping in the garlic butter sauce.

Chef's Notes

• For a gluten-free version, use gluten-free breadcrumbs or omit them entirely.
• If you can't find king oyster mushrooms, oyster mushrooms or thick slices of portobello mushrooms can be used as alternatives.
• To enhance the "seafood" flavor, you can add a small amount of kelp powder or crushed nori sheets to the garlic butter sauce.
• Leftover vegan escargot can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for 5-10 minutes.

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 nutrients from mushrooms, including B vitamins and antioxidants. The olive oil and vegan butter offer heart-healthy fats.

Serving Suggestions

Serve this vegan escargot as an elegant appetizer at dinner parties or as part of a French-inspired meal. Pair with a crisp white wine like Chablis or Sauvignon Blanc. For a complete meal, follow with a light salad and a plant-based main course such as ratatouille or lentil bourguignon. Present the dish in individual ramekins or a shared platter, garnished with extra parsley and lemon wedges for a beautiful presentation.