Mushrooms stuffed with escargot
6 servings
Ingredients
| Quantity | 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 |
Directions
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.