funghi ripieni con lumache lello
- Categories
- Appetizers
- Italian
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 24 | Med Size fresh mushrooms |
| Washed, dried, stems removed | |
| ¾ pounds | Butter softened |
| 24 | Escargot, canned |
| 2 tablespoons | White wine |
| Salt and pepper | |
| 3 | Cl Garlic, peeled |
| 1 tablespoon | Fresh lemon juice |
| 2 tablespoons | Chopped parsley |
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.
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