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Snails Bourguignon

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB9, D
MineralsCopper, Natrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 24 cups 5688ml Paris mushrooms (large)

  2. Salt and pepper

  3. 1/2 cup 118ml Oil

  4. 100 Canned burgundy snails

  5. 1/2 cup 99g / 3 1/2oz Snail butter

Instructions Jump to Ingredients ↑

  1. Preparation 15 minutes. Cooking 15 minutes. About 100 snails.

  2. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven.

  3. Take the mushroom caps out and place 4-5 snails in each one.

  4. Cover with snail butter and heat in the oven just before serving, exactly as you would snails in their shells.

  5. From "Larousse Traditional French Cooking."]

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