Escargots Aux Champignons

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.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 12  tablespoons butter, unsalted, softened
• 1  teaspoon green onion, minced
• 2  garlic cloves, minced
• 1  teaspoon parsley, minced
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  tablespoon heavy cream
• 1  tablespoon dry vermouth
• 24  mushroom caps
• 24  snails, rinsed and drained

Directions

1. Pre-heat the broiler.
2. Cream the softened butter with all the rest of the ingredients, except the mushrooms and snails.
3. Remove the stems from the mushrooms caps (reserve for other use).
4. Stuff each mushroom cap with a snail.
5. Cover each snail with a spoonful of the butter mixture.
6. Broil stuffed mushrooms for six to eight minutes.