Yield: 4 Servings
Measure | Ingredient |
---|---|
4 tablespoons | Soft butter |
1 tablespoon | Minced shallots |
1 dash | Tabasco |
¼ teaspoon | Worcestershire sauce |
¼ teaspoon | Fresh parsley |
1 \N | Clove garlic; minced |
¼ teaspoon | Freshly squeezed lemon juice |
1 \N | Ounce bacon; diced |
2 tablespoons | Diced onions |
4 ounces | Spinach (about 1/2 cup = 4 oz) |
8 \N | Medium-sized mushroom caps; stemmed |
8 \N | Snails |
Whip butter to soft texture. Add shallots, Tabasco, Worcestershire, parsley, garlic and lemon juice. Set aside in a heavy sauce pan. Saute bacon until almost done, then add onion. Continue to cook until transparent. Add spinach. Cover so spinach can be steamed; remove from heat. Saute mushrooms to a firm consistency; season with salt and pepper if desired. Remove mushroom caps to individual serving plates. Add escargot butter to each cap cavity. Top each one with a snail, then top with spinach mixture.
ALAMEDA PLAZA
WORNALL ROAD, KANSAS CITY WINE: MICHELLE REDDE POUILLY FUME
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .