Yield: 4 Servings
|4 tablespoons||Soft butter|
|1 tablespoon||Minced shallots|
|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|
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.
WORNALL ROAD, KANSAS CITY WINE: MICHELLE REDDE POUILLY FUME
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .