Escargot and Pecan Stuffed Mushrooms

Submitted by Lori 13

"Elegant!"

 

• Ready In: 50mins
• Ingredients: 18
• Serves: 12-24

ingredients

• 24 escargot (drained)
• 1⁄2 cup carrot (peeled,chopped)
• 1⁄2 cup onion (chopped)
• 1⁄3 cup celery (chopped)
• 4 sprigs parsley (minced)
• 1⁄2 cup dry white wine
• 1 cup water
• 5 black peppercorns
• 1 garlic clove (peeled, whole)
• 24 large mushroom caps (cleaned)
• 2 tablespoons butter (melted)
• 4 tablespoons butter
• 2 tablespoons shallots (minced)
• 1 garlic clove (minced)
• 1⁄4 cup pecans (chopped)
• 1⁄2 cup parsley (minced)
• salt & fresh ground pepper (to taste)
• 2 tablespoons cognac

directions

1. Combine the escargot, carrot, onion, celery, parsley, wine, water peppercorns and garlic in a saucepan.
2. Bring to a boil. Reduce. Simmer 10 minutes.
3. Remove from heat.
4. Heat oven 400.
5. Place mushroom caps on a sprayed baking sheet.
6. Brush with melted butter. Bake 5 minutes.
7. Meanwhile, heat butter in a skillet.
8. Add shallot and garlic. Saute 2 minutes.
9. Add to escargot mix along with the pecans, parsley, salt and pepper.
10. Spoon mixture into caps, making sure each gets 1 escargot.
11. Return to oven for 10 more minutes.
12. Sprinkle with coganc. Ignite. Serve as soon as the flame dies out.