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Snails Bourguignonne / Escargots a la Bourguigon
Yield: 6

24 large mushrooms
Salt and pepper
1/2 cup oil
100 can Burgundy snails
1/2 cup snail butter

Preparation 15 minutes. Cooking 15 minutes. About 100 snails.
Remove the stalks from the mushrooms. Season the mushroom caps with
salt, pour the oil over them and sweat them in the oven. Take the
mushroom caps out and place 4-5 snails in each one. Cover with
snail butter and heat in the oven just before serving, exactly as
you would snails in their shells.

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