Funghi Ripieni Con Lumache Lello+++fggt98b Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
24 Med: Size fresh mushrooms,
Washed, dried, stems removed
3/4 lbs: Butter softened,
24: Escargot, canned
2 tbsp: White wine,
Salt and pepper,
3 centiliter: Garlic, peeled
1 tbsp: Fresh lemon juice,
2 tbsp: Chopped parsley,
Directions:
EAST 54TH STREET, MANHATTAN WINE: GAVI TENUTA SAN PIETRO 1. Preheat
oven to 350 F. 2. Saute mushroom caps in 4 tbs. of butter for 3 to 4
minutes on each side or until golden brown. Set aside. 3. Saute
escargots in white wine and 4 tbs. butter for 10 minutes. Salt and
pepper to taste. Drain. Fill each mushroom cap with a snail. Place
remaining butter, the garlic, and the lemon juice in a blender and
make a paste. 4. Place a lump of paste on each mushroom and bake 10
minutes on a baking sheet. Sprinkle with parsley. Brown under broiler
and serve hot.
Source from luhu.jp
oven to 350 F. 2. Saute mushroom caps in 4 tbs. of butter for 3 to 4
minutes on each side or until golden brown. Set aside. 3. Saute
escargots in white wine and 4 tbs. butter for 10 minutes. Salt and
pepper to taste. Drain. Fill each mushroom cap with a snail. Place
remaining butter, the garlic, and the lemon juice in a blender and
make a paste. 4. Place a lump of paste on each mushroom and bake 10
minutes on a baking sheet. Sprinkle with parsley. Brown under broiler
and serve hot.
Source from luhu.jp