Yield: 4 Servings
Measure | Ingredient |
---|---|
24 mediums | Size fresh mushrooms; washed; dried, stems removed |
¾ pounds | Butter softened |
24 \N | Escargot; canned |
2 tablespoons | White wine |
\N \N | Salt and pepper |
3 \N | Cloves garlic; peeled |
1 tablespoon | Fresh lemon juice |
2 tablespoons | Chopped parsley |
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.
LELLO
EAST 54TH STREET, MANHATTAN
WINE: GAVI TENUTA SAN PIETRO
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .