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Ingredients Jump to Instructions ↓

  1. 24 Med Size fresh mushrooms

  2. Washed, dried, stems removed 3/4 lb Butter softened

  3. 24 Escargot, canned

  4. 2 tb White wine

  5. Salt and pepper 3 Cl Garlic, peeled

  6. 1 tb Fresh lemon juice

  7. 2 tb Chopped parsley

  8. 54TH STREET, MANHATTAN WINE: GAVI TENUTA SAN PIETRO

  9. 1. Preheat oven to

  10. 350 F.

  11. 2. Saute mushroom caps in

  12. 4 tbs. of butter for 3 to 4 minutes on each side or until golden brown. Set aside.

  13. 3. Saute escargots in white wine and 4 tbs. butter for 10 minutes. Salt and pepper to taste. Drain. Fill each mushroom cap with a snail. Place remaining butter, the garlic, and the lemon juice in a blender and make a paste.

  14. 4. Place a lump of paste on each mushroom and bake

  15. 10 minutes on a baking sheet. Sprinkle with parsley. Brown under broiler and serve hot.

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