MUSHROOMS STUFFED WITH SNAILS AND PECANS

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Mushrooms Stuffed With Snails and Pecans image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, appetizer

Time 30m

Yield 4 - 6 servings

Number Of Ingredients 10

24 drained snails cooked in court-bouillon (see recipe)
24 mushrooms, about 1 pound
6 tablespoons butter
2 tablespoons finely chopped shallots
1 teaspoon finely minced garlic
1/4 cup finely chopped pecans
1/2 cup finely chopped parsley
Salt, if desired
Freshly ground pepper
2 tablespoons Cognac

Steps:

  • Preheat oven to 400 degrees.
  • Prepare the snails and set them aside.
  • Remove the stems from the mushrooms. The stems may be set aside for another recipe.
  • Heat two tablespoons of the butter in a large saucepan. Add the mushrooms, stemmed side up, and cook briefly about two minutes or until lightly browned. Turn the mushrooms and cook about one minute.
  • Arrange the mushrooms close together, stemmed side up, on a baking dish.
  • Place one snail in each mushroom cavity.
  • Combine the remaining four tablespoons of butter, the shallots, garlic, pecans, parsley, salt and pepper to taste in the container of a food processor or electric blender. Process until well blended.
  • Spoon an equal portion of the butter on top of each snail. Place the snails in the oven and bake 10 minutes.
  • Sprinkle with Cognac and serve.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 8 grams, Sodium 249 milligrams, Sugar 2 grams, TransFat 0 grams

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