Mushrooms Stuffed With Escargot Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Soft butter,
1 tsp: Minced shallots,
1 Clove: garlic, (large), crushed
1 tbsp: Minced parsley,
1 tbsp: Finely minced celery,
1/4 tsp: Salt,
Freshly ground black pepper to taste,
12 large: Mushrooms,
12 large: Canned snails, drained
Directions:
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.
NOTE: Any leftover herbed butter may be used for baked or broiled
fish.
Source from luhu.jp
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.
NOTE: Any leftover herbed butter may be used for baked or broiled
fish.
Source from luhu.jp