Mushrooms stuffed with escargot

Yield: 6 servings

Measure Ingredient
½ cup Soft butter
1 teaspoon Minced shallots
1 Clove garlic (large), crushed
1 tablespoon Minced parsley
1 tablespoon Finely minced celery
¼ teaspoon Salt
Freshly ground black pepper to taste
12 larges Mushrooms
12 larges Canned snails, drained

Cream 6 tablespoons of the butter with the shallots, garlic, parsley, celery, salt and pepper. Remove the mushroom stems and reserve for another purpose. Heat the remaining butter in a skillet. Add the mushroom caps and turn to coat on all sides. Arrange in the depressions of a snail pan, in scallop shells or in a shallow baking-serving dish. Place a scant teaspoon of the herbed butter in each mushroom cap, add a snail and cover it with a little more butter. Before serving, bake in a moderate oven (375 degrees) about 15 minutes.

NOTE: Any leftover herbed butter may be used for baked or broiled fish.

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