vegan pleasure our escargots de bourgogne recipe completely without animal products
Who says vegan cuisine has to be boring? Today we bring you a culinary highlight from French cuisine - Escargots de Bourgogne. But instead of the traditional escargots, we use vegan alternatives and create a unique recipe that is guaranteed to tantalize any palate. A serving of garlic, fresh vegetables and a splash of white wine - you'll have a feast 😃 on your table. So, be excited and join us in our vegan kitchen.
For the vegan "snails":
Mushrooms (about 12-15 pieces, depending on their size), a little olive oil to sauté and sea salt and freshly ground pepper to taste.
For the persillade:
2 bunches parsley, 6-8 cloves garlic, 1 cup olive oil, salt and pepper to taste.
For the bread:
1 baguette, 2-3 tablespoons olive oil and 1 clove of garlic.
Now that we have all the ingredients together, let's put on our cooking aprons and get started! 🥡
Wash the mushrooms thoroughly and cut off the stems so that only the cap remains. Then heat the olive oil in a pan and fry the mushrooms in it briefly on each side. Then season with salt and pepper and set aside.
The persillade is the heart of our vegan Escargots de Bourgogne. First wash the parsley and chop it finely. Then skin the garlic and press it through a garlic press. Then mix parsley, garlic and olive oil in a bowl and refine with salt and pepper.
Now fill the mushrooms with the persillade. To do this, take a teaspoon and stuff it with the herb mixture. Then place the stuffed mushrooms on an oven tray lined with baking paper.
Now it's off to the oven! 🐝 Bake the mushrooms at 200 degrees convection for about 15 minutesuntil the mushrooms are soft and the persillade takes on a beautiful golden brown color.
While the snails are baking in the oven, you can prepare the garlic bread. For this cut the baguette into slices and brush them on both sides with olive oil. Then rub the bread slices with half a clove of garlic and toast the baguette slices in a pan until golden brown on both sides.
Serve the baked mushrooms with the persillade together with the toasted garlic bread. And voilà! Now you can enjoy your vegan Escargots de Bourgogne, which will bring a lot of joy and a touch of France to your next dinner 🍻. Bon appétit!
I am Julius Walter, the founder of the blog "Veganhalunke", where I write about the vegan lifestyle. As a long-time vegan, I want to inspire others to also switch to a vegan diet and live an environmentally conscious lifestyle. I offer advice and tips for making the switch to a vegan diet and hope that my blog can help make a positive change for our world.