Escargot and Pecan Stuffed Mushrooms
- Ready In:
- 50mins
- Ingredients:
- 18
- Serves:
-
12
ingredients
- 24 escargot (drained)
- 118.29 ml carrot (peeled,chopped)
- 118.29 ml onion (chopped)
- 78.78 ml celery (chopped)
- 4 sprig parsley (minced)
- 118.29 ml dry white wine
- 236.59 ml water
- 5 black peppercorns
- 1 garlic clove (peeled, whole)
- 24 large mushroom caps (cleaned)
- 29.58 ml butter (melted)
- 59.16 ml butter
- 29.58 ml shallots (minced)
- 1 garlic clove (minced)
- 59.14 ml pecans (chopped)
- 118.29 ml parsley (minced)
- salt & fresh ground pepper (to taste)
- 29.58 ml cognac
directions
- Combine the escargot, carrot, onion, celery, parsley, wine, water peppercorns and garlic in a saucepan.
- Bring to a boil. Reduce. Simmer 10 minutes.
- Remove from heat.
- Heat oven 400.
- Place mushroom caps on a sprayed baking sheet.
- Brush with melted butter. Bake 5 minutes.
- Meanwhile, heat butter in a skillet.
- Add shallot and garlic. Saute 2 minutes.
- Add to escargot mix along with the pecans, parsley, salt and pepper.
- Spoon mixture into caps, making sure each gets 1 escargot.
- Return to oven for 10 more minutes.
- Sprinkle with coganc. Ignite. Serve as soon as the flame dies out.
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