These Garlic Butter Mushrooms in Crispy Shells are the ultimate party appetizer! 🍄✨ If you love the flavors of classic French Escargot but want a vegetarian-friendly, earthy alternative, this recipe is for you. We combine meaty Eryngii mushrooms with a rich, homemade garlic-herb compound butter, all tucked into a crunchy wafer shell.
In this video, I’ll show you the secret to making the perfect garlic herb butter and how to get that golden, crispy finish in just 15 minutes.
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Garlic Butter Mushrooms in Crispy Shells
Preparation time: 20 minutes
Cooking time: 15 minutes
Servings: 6
Ingredients
For the mushrooms:
500g oyster mushrooms (or any firm mushroom variety)
3 garlic cloves
1 small bunch of parsley
25g unsalted butter
1 tablespoon olive oil
Salt and pepper to taste
24 edible crispy shells (wafer-like)
For the garlic herb butter:
250g unsalted butter
35g peeled garlic
35g fresh parsley, washed and dried
15g peeled shallot
Pepper and a pinch of nutmeg
Instructions
Prepare the mushrooms:
For this recipe, I used eryngii (Panicaut oyster mushrooms), but you can substitute with regular oyster mushrooms. The key is to use a variety that holds its texture well after cooking. Slice the mushrooms into pieces.
Cook the mushrooms:
In a large skillet over high heat, combine the butter, olive oil, garlic cloves, and finely chopped parsley. Stir until the garlic and parsley are fragrant. Add the sliced mushrooms and cook, stirring occasionally, until the mushrooms release their moisture, and the liquid evaporates, leaving a slight golden color.
Prepare the crispy shells:
These wafer-like shells are perfect for savory dishes and can be found in specialty stores or online. You can find various types, but ensure they’re crispy and edible. I bought mine from a supplier that specializes in escargot serving items, but any small baking dish or fondue pot works too for baking.
Make the garlic herb butter:
Place the peeled garlic, shallot, and fresh parsley into a blender or food processor. Add a pinch of salt, pepper, and a dash of nutmeg. Blend until finely chopped. Cut the cold butter into cubes, then gradually add it to the herb mixture, blending briefly to combine. Be careful not to overblend, as the heat from the blades could start melting the butter.
Assemble the dish:
Spoon the cooked mushrooms into each crispy shell. Top with a generous dollop of the garlic herb butter.
Bake:
Preheat your oven to 185°C (365°F) with fan. Place the shells in a baking dish and bake for about 15 minutes, or until the butter is melted and the shells are crisp.
Serve:
Serve immediately. The crispy shells are best eaten in one bite!
Storage tip: If you have leftover garlic butter, wrap it in plastic wrap and roll it into a log. It will keep in the fridge for several days or can be stored in an airtight container in the freezer for longer storage.