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MUSHROOMS STUFFED WITH ESCARGOTS

1/2 cup butter
12 large fresh mushrooms
1/4 tsp. salt
2 cloves garlic, minced
2 medium shallots, minced
1 doz. escargots, drained
2 Tbsp. parsley, chopped
1 Tbsp. dry white wine
1/2 Tbsp. lemon juice
1 loaf French bread

In a large skillet with a lid, melt butter, add mushroom caps and
sprinkle with salt, garlic and shallots. Saute for 15 minutes over
low heat, uncovered, turning occasionally. Remove mushrooms and
add escargots and remaining ingredients, except bread; simmer,
covered, for 30 minutes. Place one escargot in each mushroom cap
and place in baking-serving dish and pour butter over all. Bake at
400 degrees just until bubbly, 5 to 10 minutes. Serve with French
bread (to be dipped in butter).

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