30 mushrooms, stems removed30 pieces of escargot15 oz of Chevrie goat cheese½ cup white wine1 cup Panko breadcrumbs½ cup tarragon leavesFor compound butter:½ cup butter½ shallot, finely chopped 1 minced garlic clove2 teaspoons thyme, finely chopped1 tablespoon parsley, finely chopped1 tablespoon celery, mincedSalt & Pepper, to tasteFor citrus aioli:1 ½ cups mayonnaise1 teaspoon garlic, minced1 orange, juice and zest grated1 lemon, juice and zest grated2 teaspoons sugarSalt and pepper, to taste
1. Cream ½ cup butter with shallots, garlic, parsley, thyme, celery, salt and pepper to create a compound butter.2. Heat up a sauté pan. Add the escargot and the compound butter. Cook the escargot for 3 minutes and set them aside.3. Pour the Panko breadcrumbs into a shallow dish. Fill the mushrooms with Chevrie and gently press them into the bread crumbs.4. Place escargot in the center of each mushroom cap and place them in a baking dish.5. Pour the melted butter from the pan and the white wine into the baking dish.6. Bake in a preheated 350 degree oven for 5 to 10 minutes or until the Panko is golden brown7. While mushrooms are cooking, combine all ingredients for citrus aioli in a bowl and mix well.8. Pull out mushrooms. Garnish with tarragon leaves and drizzle with a citrus aioli. Serve.