Escargot–stuffed Mushrooms

Place escargots in small bowl, cover w cold water; set aside for 5 min to remove canned taste. Preheat oven to 350. Lightly grease 8×8” baking dish. Melt butter w garlic in large skillet over med-hi heat. Add escargots and mushroom caps; cook and stir until mushroom caps begin to soften, about 5 min. Whisk together wine, cream, flour, pepper and tarragon in small bowl. Pour into skillet and bring to boil. Cook, stirring occasionally, until sauce thickens, about 10 min. Remove from heat and use a spoon to place mushrooms upside down into baking dish. Spoon an escargot into each cap. Pour remaining sauce over caps and into dish. Sprinkle Parmesan over. Bake until cheese is golden, 10-15 min.

Escargots               7 oz can, drained
Butter                     6 T
Garlic                      1 clove, minced
Mushrooms             20 small, stems removed
Wine, white             1/3 c
Cream, heavy          1/3 c
Flour                       1 T
Pepper                   pinch
Tarragon                 ¼ tsp
Parmesan Cheese   ¼ c