Ingredients Jump to Instructions ↓

  1. 24 Large Paris mushrooms

  2. Salt and pepper 1/2 c Oil

  3. 100 Canned Burgundy snails

  4. 1/2 c Snail butter

  5. 15 minutes. Cooking

  6. 15 minutes. About 100 snails. Remove the stalks from the mushrooms.

Instructions Jump to Ingredients ↑

  1. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out and place 4-5 snails in each one. Cover with snail butter and heat in the oven just before serving, exactly as you would snails in their shells. Dry white wines: Quincy, Pouilly-Fume, Bourgogne-Aligote. Red wines: Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages. [From "Larousse Traditional French Cooking."]


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