Garlic Butter Escargots

Firstly, preheat your oven to the temperature of 350 degrees Fahrenheit (175 degrees Celsius). Next, lightly coat an 8x8-inch baking dish with a thin layer of oil or cooking spray to prevent the dish from sticking.

To begin preparing the escargots, place them in a small bowl and cover them with cold water. Allow this mixture to sit for 5 minutes, allowing any excess flavor from the canning process to dissipate. After this time has passed, drain the escargots and gently pat them dry with a paper towel to remove excess moisture.

In a large skillet, melt butter and sauté minced garlic over medium-high heat. Add the escargots and mushroom caps to the skillet, stirring constantly as they cook until the mushroom caps start to soften, approximately 5 minutes.

Meanwhile, combine wine, heavy cream, flour, dried tarragon, and black pepper in a small bowl. Whisk the mixture until it is smooth and well combined. Pour this sauce into the skillet, bringing it to a boil over high heat. Reduce the heat to medium-low and cook, stirring occasionally, until the sauce thickens, around 10 minutes.

Remove the skillet from the heat source. To assemble the dish, place mushroom caps in the prepared baking dish, with their tops facing downwards. Place one escargot into each mushroom cap and pour the sauce over them, followed by a sprinkle of grated Parmesan cheese on top.

Finally, bake the dish in the preheated oven until the cheese has turned a golden brown color, taking approximately 10 to 15 minutes.