Funghi ripieni con lumache

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, .

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