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I loved this recipe. However, I made garlic butter to put on the bread, added fresh basil, a slice of roma tomato, and julianned mozzeralla cheese. I sauted the mushrooms in white wine, for just a couple of minutes. After the oven, I drizzled the sauce over them. Big hit!

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ingridlindquist_12705353 October 10, 2010

We really enjoyed these but thought there was a missing ingredient. Not sure what, but maybe celery salt. It really didn't have the wow that we were looking for. This was easy to prepare and a very nice addition to our appetizer night. Made as posted. Thanks for posting. :)

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teresas December 26, 2009

I made half a recipe, used beef broth instead of vermouth and broiled for 8 minutes. The smell was wonderful in my kitchen! Mushrooms and snails were tender with the butter mixture flavor thru both. These would be a very pretty and impressive appetizer! Thank you Kate, my dad liked them too!

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lauralie41 January 23, 2006
Escargots Aux Champignons