Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 cup soft butter

  3. 1 teaspoon minced shallots

  4. 1 clove garlic -- (large), crushed

  5. 1 tablespoon minced parsley

  6. 1 tablespoon finely minced celery

  7. 1/4 teaspoon salt

  8. freshly ground black pepper to taste

  9. 12 large mushrooms

  10. 12 large canned snails -- drained

Instructions Jump to Ingredients ↑

  1. Preparation :

  2. Cream 6 tablespoons of the butter with the shallots, garlic, parsley, celery, salt and pepper. Remove the mushroom stems and reserve for another purpose. Heat the remaining butter in a skillet. Add the mushroom caps and turn to coat on all sides. Arrange in the depressions of a snail pan, in scallop shells or in a shallow baking-serving dish. Place a scant teaspoon of the herbed butter in each mushroom cap, add a snail and cover it with a little more butter. Before serving, bake in a moderate oven (375 degrees) about 15 minutes.

  3. NOTE: Any leftover herbed butter may be used for baked or broiled fish.


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