A pizza-like dish smothered in escargot and mushrooms.

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  • 1 large pizza pan

  • 1 recipe French bread dough

  • 10 oz small French snails" (300 g) (The smaller the better. Burgundy snails taste best to me.)

  • 2 oz dried chanterelle mushrooms (50 g)

  • 1.5 lbs raclette cheese (700 g) (shredded).

  • 8 oz tomato sauce (250 ml)

  • 2 cloves fresh garlic

  • 2 Tbsp fresh parsley (30 ml)

  • 1/2 lb butter (220 g)


  • 1.

    Make the French Bread dough recipe at least 1 day beforehand if you can. Roll the dough out into the shape of a pizza, put it on a pizza pan,and set it aside. It will keep in the refrigerator

  • 2.


  • 3.

    Preheat the oven to 425F (220C)

  • 4.

    Prepare the dried mushrooms according to published recipes (soak, wash, cut, resoak, wash drain).

  • 5.

    If the snails are too large (larger than a garlic clove), then cut them in pieces. Drain the snails well.

  • 6.

    Melt the butter in a baking dish, add the snails & crushed garlic and add about(1/2 tsp (2.5ml)

  • 7.

    Salt, and ground black pepper to taste.

  • 8.

    Put the bread-dough pan on the top rack of the oven and the snails on the bottom rack of the oven, and cook them both in the preheated oven for 10 minutes. Take them out, and drain the cooking butter from the snails.

  • 9.

    Spread the tomato sauce in an even layer on the bread, then sprinkle the Raclette cheese over it.

  • 10.

    Add the snails, and then the mushrooms. Sprinkle with fresh parmesan cheese, salt, and pepper.

  • 11.

    Bake at 425F (220C) in the top rack for 12 minutes (bottom rack will burn the crust).

  • 12.

    The first time I made this recipe I made it with morel mushrooms. Their flavor overwhelmed even the garlic snails. It was good, but it didn't have the balance I was looking for Chanterelles seem to fit better. If you're unable to find or afford chanterelles, you can substitute Chinese Straw mushrooms, which are available in cans wherever Chinese groceries are sold. European dried mushrooms seem always to have rocks and dirt in them; Asian dried mushrooms never do. I guess the Asians wash them better before they dry them.

  • 13.

    Raclette cheese is so much better than any other kind of cheese in this recipe that it is worth looking for. If you absolutely cannot get it, use fondue cheese or a Gruyere.

  • 14.

    Raw butter also tastes more ``authentic'' in this recipe.

  • 15.

    This recipe takes about 30 minutes to make and I would consider it easy to with any cooking I do, approximate measurements are OK.

Nutritional information

Nutritional analysis per serving (22 servings)

  • Energy 313kj
  • Fat Total 22g
  • Saturated Fat 12g
  • Protein 13g
  • Carbohydrate 14g
  • Sugar 1g
  • Sodium 449mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Bake at 425F (220C) in the top rack for 12 minutes (bottom rack will burn the crust).

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