Funghi ripieni con lumache
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | mediums | Size fresh mushrooms; washed; dried, stems removed |
| ¾ | pounds | Butter softened |
| 24 | Escargot; canned | |
| 2 | tablespoons | White wine |
| Salt and pepper | ||
| 3 | Cloves garlic; peeled | |
| 1 | tablespoon | Fresh lemon juice |
| 2 | tablespoons | Chopped parsley |
Directions
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, .