- 4
- 15 mins
- 30 mins
Ingredients
- Step 1:
- 3 cans escargot
- 3 Tbsp. butter
- 1 1/2 tsp. garlic, finely chopped
- 1 1/2 tsp. ginger, peeled and grated
- 1 Tbsp. crushed beef bouillon cube
- Fresh ground pepper
- Step 2:
- 1 cup orzo
- 1/3 cup garlic herb butter, divided
- Step 3, Goat's cheese sauce:
- 5 oz. soft unripened goat's cheese
- 1/2 tsp. crushed chicken bouillon cube
- 1/2 cup hot water
- Step 4:
- 4 large portobello caps, 4 1/2 inches diameter
- Step 5, Zesty Ginger Mayonnaise:
- 1 1/2 cups mayonnaise
- 2 Tbsp. ginger, peeled and grated
- 2 tsp. sugar
- 1/4 tsp. wasabi paste
- Step 6:
- 7 oz. fresh spinach leaves, stems removed
Preparation
Step 1
Step 1:
Drain and rinse the escargots, then drain again and ensure there is no shell in them.
Melt butter in a large skillet. Add garlic and ginger. Cook for 1 minute stirring constantly. Add escargots; sauté for another minute. Sprinkle with crushed beef bouillon cubes and black peppercorns. Cook for 2 or 3 more minutes, stirring frequently. Cover, remove from heat and allow to rest about 10 minutes.
Step 2:
Cook the orzo. Drain and toss with 1 Tbsp. garlic herb butter. Set aside.
Step 3:
Break up the goat cheese in a small bowl. Dissolve the crushed chicken bouillon cube in hot water and gradually add about 6 tablespoons, or as required, to the goat cheese to form a smooth creamy sauce. Add more water as required.
Step 4:
Over medium heat, melt the remaining garlic herb butter and sauté mushroom caps until about 2/3 done. Season with pepper and transfer caps, underside up, to plates, or platter and drizzle with mushroom drippings.
Step 5, Zesty Ginger Mayonnaise:
Combine mayonnaise, ginger, sugar and wasabi in a bowl and blend well.
Step 6:
Heat spinach leaves in microwave only to soften slightly. Divide spinach leaves into mushroom caps and drizzle with mayonnaise.
Top spinach with orzo; crown with heated escargots, drizzling the escargot sauce over top.