Prep 15 mins
Cook 0 mins
This is from the menu of the Court of Two Sisters, a charming restaurant on Royal Street in the French Quarter of New Orleans. In the same location, two sisters really did run a shop from 1886 until they died within 2 months of each other in 1924. The property has been operated as a restaurant since 1963.
- 177.48 ml butter, unsalted, softened
- 4.92 ml green onion, minced
- 2 garlic cloves, minced
- 4.92 ml parsley, minced
- 2.46 ml salt
- 1.23 ml pepper
- 14.79 ml heavy cream
- 14.79 ml dry vermouth
- 24 mushroom caps
- 24 snails, rinsed and drained
- Pre-heat the broiler.
- Cream the softened butter with all the rest of the ingredients, except the mushrooms and snails.
- Remove the stems from the mushrooms caps (reserve for other use).
- Stuff each mushroom cap with a snail.
- Cover each snail with a spoonful of the butter mixture.
- Broil stuffed mushrooms for six to eight minutes.
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!