Easy Garlic Escargots
This escargot recipe is made with canned escargots cooked in butter and garlic, stuffed into mushroom caps, then baked with wine sauce and cheese.

Place escargots in a small bowl and cover with cold water.

Let sit for 5 minutes to remove any canned flavor they may have.

Preheat the oven to 350 degrees F (175 degrees C).

Lightly grease an 8×8-inch baking dish.

Drain escargots and pat dry with a paper towel.

Melt butter with garlic in a large skillet over medium-high heat.

Add escargots and mushroom caps; cook and stir until mushroom caps begin to soften about 5 minutes.

Whisk together wine cream flour tarragon and pepper in a small bowl until well combined.

Pour into the skillet and bring to a boil.

Cook stirring occasionally until sauce thickens about 10 minutes.

Remove from the heat.