The Eight of Cups, when upright, can symbolize that it is time to walk away from mundane nonsense and go on an adventure. In the case of this dish, a French adventure.
Escargot is traditionally made with snails, but if you don’t eat shellfish, firm crimini mushrooms are an excellent substitute. I did my best to recreate a great version of mushroom “escargot” that we had in New Orleans at Green Goddess.
1 lb crimini mushrooms (stemmed and cleaned)
1 large shallot, minced
1 big bunch parsley (just chop off the end stems with no leaves, leave the rest intact)
10 large cloves garlic (yes, 10)
1/2 cup white wine (I only had 1/4 cup sherry but would have preferred white wine)
1/2 cup avocado oil (if you eat butter use butter, or vegan butter. If you eat low fat, try veg broth and have a little extra on hand to avoid burning while cooking)
Pinch dried tarragon
Red pepper flakes and salt to taste
1 tbs bread crumbs
Preheat oven to 350F.
Add oil to an iron skillet. Heat on low on stove top, and add the minced shallot. Sprinkle with salt and let the shallot cook slowly until soft and translucent. Be careful, don’t burn it!
Meanwhile, add the following to a food processor: parsley, garlic, wine. Process until you have a pesto like consistently.
Add the processed parsley sauce to the skillet and stir until everything is mixed into a sauce. Season with dried tarragon, red pepper flakes, and salt. (The latter two to YOUR taste!)
Next, add the cleaned mushrooms and stir until the caps have filled a bit with the sauce. If anything starts to burn, add more oil, wine, or broth.
Lightly top the mushrooms with breadcrumbs and carefully transfer the iron skillet into the oven.
Bake for approx 20 minutes, or until mushrooms are cooked and the sauce is bubbling.
When done, take out of oven and set aside to cool down. You can serve this as a side dish, appetizer, or like the Italian Americans we are, and mix it all up with pasta!