Mushrooms stuffed with snails

Name: Mushrooms stuffed with snails
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4-6 serving(s)
Ingredients: 4 dozen mushroom caps, 1 inch in diameter; 4 dozen canned snails, rinsed under cold water; 4 -6 tablespoons butter; chopped parsley; 1/4 lb slightly softened butter; 3 tablespoons finely chopped shallots; 1 -2 tablespoon pureed garlic, to taste; salt; fresh ground black pepper; 1/3 cup of chopped parsley

(1)

Recipe by Lulu B

This is from my numero uno resource James Beard and I love this recipe. I usually put more garlic in the butter but with a mushroom base, I restrain myself a la Dr. Strangelove, so that you can taste the mushrooms also.

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READY IN: 45mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

4

dozen mushroom caps, 1 inch in diameter
4

dozen canned snails, rinsed under cold water
4 -6

tablespoons butter
chopped parsley
For the snail butter
¹⁄₄

lb slightly softened butter
3

tablespoons finely chopped shallots
1 -2

tablespoon pureed garlic, to taste
salt
fresh ground black pepper
¹⁄₃

cup of chopped parsley

DIRECTIONS

First make the Snail butter: Cream the softened butter with the shallots, garlic, 1/4 cup of chopped parsley, and salt and pepper to taste.
Saute the mushroom caps in butter until just cooked through.
Arrange on baking sheet hollow side up.
Coat the snails with the snail butter, and place one in each cap.
Sprinkle with additional chopped parsley.
Heat in a 450F oven for 10 minutes and serve immediately.

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Mushrooms stuffed with snails

INGREDIENTS

For the snail butter

NUTRITION INFO

DIRECTIONS

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