• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Funghi Ripieni Con Lumache

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 24 md Size fresh mushrooms;
  • -washed; dried, stems
  • -removed
  • 3/4 lb Butter softened
  • 24 Escargot; canned
  • 2 tb White wine
  • Salt and pepper
  • 3 Cloves garlic; peeled
  • 1 tb Fresh lemon juice
  • 2 tb 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

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