Snails Bourguignonne / Escargots a La Bourguig | Recipe Finder

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Nutrition Info . . .

Nutrients	Lipids, Cellulose
Vitamins	B₉, D
Minerals	Copper, Natrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

24 Large Paris mushrooms
Salt and pepper 1/2 c Oil
100 Canned Burgundy snails
1/2 c Snail butter
15 minutes. Cooking
15 minutes. About 100 snails. Remove the stalks from the mushrooms.

Instructions Jump to Ingredients ↑

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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