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Mushrooms Stuffed with Snails
1/2 cup butter, softened
1 teaspoon shallots, minced
1 large garlic clove, crushed
1 tablespoon parsley, minced
1/4 teaspoon salt
pepper, to taste
12 very large mushrooms
12 canned snails, drained
Cream six tablespoons of the butter with the shallots, garlic,
parsley, celery, salt and pepper. Remove the mushrooms stems and
discard. In a skillet, heat the remaining butter, add the mushroom
caps and turn to coat on all sides. Arrange in the depressions of
a snail pan, in scallop shells or in a shallow baking-serving dish.
Place a scant teaspoon of the herbed butter in each mushroom cap,
add a snail and cover it with a little more butter. Before serving,
bake in a preheated moderate oven (375F) about 15 mins.
NOTES : Any leftover herbed butter may be used for baked or boiled
fish.
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Escargot 22