There is really no other taste or consistency to compare it with,but, I would liken it most to a dark, dense, earthy mushroom sans the wild flavor. When cooked properly it shouldn't be mushy or rubbery. I love escargot, but will admit that mostly it's the persillade sauce (garlic, herb, butter) that's it's traditionally served with that is most enjoyable. Also enjoy it italian style with buffalo mozzarella and cooked tomato.
This post was edited on 5/31 at 5:56 pm