MUSHROOMS STUFFED WITH SNAILS
This is from my numero uno resource James Beard and I love this recipe. I usually put more garlic in the butter but with a mushroom base, I restrain myself a la Dr. Strangelove, so that you can taste the mushrooms also.
Provided by Lulu B
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- First make the Snail butter: Cream the softened butter with the shallots, garlic, 1/4 cup of chopped parsley, and salt and pepper to taste.
- Saute the mushroom caps in butter until just cooked through.
- Arrange on baking sheet hollow side up.
- Coat the snails with the snail butter, and place one in each cap.
- Sprinkle with additional chopped parsley.
- Heat in a 450F oven for 10 minutes and serve immediately.
Nutrition Facts : Calories 363.1, Fat 35.3, SaturatedFat 22, Cholesterol 91.5, Sodium 260.1, Carbohydrate 9.4, Fiber 2.4, Sugar 3.6, Protein 7.5
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