Ingredients Jump to Instructions ↓

  1. 18 large button or crimini mushroom caps, about 2-inches in diameter, wiped clean

  2. 3 (7-ounce) cans snails , well rinsed under cold running water and drained

  3. 2 sticks unsalted butter , at room temperature

  4. 4 teaspoons minced garlic

  5. 1 teaspoon fresh lemon juice

  6. 1/4 teaspoon salt

  7. 1/4 teaspoon ground black pepper

  8. 1/8 cayenne

  9. 2 tablespoons chopped flat-leaf parsley

  10. 4 slices smoked bacon, chopped

  11. 1/4 cup finely chopped fennel

  12. 1/4 cup finely chopped yellow onions

  13. 4 ounces goat cheese, crumbled

  14. 1 tablespoon bread crumbs

  15. 1/8 teaspoon ground black pepper

  16. 1/2 teaspoon minced garlic

  17. 1/2 teaspoon minced fresh thyme

  18. Pinch salt

  19. Hot French Bread, for dipping

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees F.

  2. Spread the mushrooms, stem side up, on a baking sheet and roast for 5 minutes. Turn and continue roasting until tender, about another 5 minutes. Remove from the oven and let cool on the pan.

  3. In the bowl of a food processor , combine the butter, garlic, lemon, salt, pepper and cayenne on high speed for 30 seconds. Transfer to a bowl and fold in the parsley. Transfer to a sheet of plastic wrap and roll into a tight log, about 1-inch in diameter. Refrigerate until hard, about 1 hour.

  4. In a skillet, cook the bacon over medium-high heat until beginning to brown and the fat is rendered, about 6 minutes. Remove with a slotted spoon and drain on paper towels. Discard all but 1 tablespoon of fat from the pan. Cook the fennel and onions in the fat until soft, about 4 minutes. Remove from the heat and spread on a plate to cool.

  5. In a bowl combine the goat cheese with the bread crumbs, pepper, garlic, thyme and salt. Add the cooled fennel-onion mixture and bacon, and mix well. Re-season as needed with salt and pepper.

  6. Place 6 small, round baking dishes on a baking sheet. Place 3 mushroom caps, stem sides up, flat in the bottom of each baking dish. Place 1 snail inside each mushroom, and 3 snails in the dish between the mushrooms . Top each mushroom cap with about 2 teaspoons of the goat cheese mixture. Cut the compound butter log into thin slices and lay the slices across the baking dish , covering the snails and mushrooms. Bake until bubbly, about 10 minutes. Increase the heat to broil and cook until the cheese begins to turn golden brown around the edges, 1 to 2 minutes.

  7. Carefully remove from the oven and serve immediately with hot French bread for dipping into the butter.


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