Mushrooms Stuffed with Escargot
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 Mushro...
Ingredients
- 1/2c soft butter
- 1ts minced shallots
- 1Clovegarlic (large),
- 1tb finely minced celery
- 1/4ts salt
- 12lg canned snails, drained
Directions
- 1
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 gr
- 2
Remove the mushroom stems and reserve for another purpose
- 3
Heat the remaining butter in a skillet
- 4
Add the mushroom caps and turn to coat on all sides
- 5
Arrange in the depressions of a snail pan, in scallop shells or in a shallow baking-serving dish
- 6
Place a scant teaspoon of the herbed butter in each mushroom cap, add a snail and cover it with a little more butter
- 7
Before serving, bake in a moderate oven (375 degrees) about 15 minutes
- 8
NOTE: Any leftover herbed butter may be used for baked or broiled fish.