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!
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. :)
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!