Side Pannel
Mushrooms Stuffed with Escargot
Mushrooms Stuffed with Escargot
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers, French
Ingredients List
- 1/2 c Soft butter
- 1 ts Minced shallots
- 1 Clove garlic (large),
- -crushed
- 1 tb Minced parsley
- 1 tb Finely minced celery
- 1/4 ts Salt
- Freshly ground black pepper
- -to taste
- 12 lg Mushrooms
- 12 lg 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.
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.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
