Mushrooms stuffed with escargot
Yield: 6 Servings
Ingredients:
- 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
Instructions:
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.
