| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | French | Seafood | 4 | Servings |
INGREDIENTS
| 4 | T | Soft butter |
| 1 | T | Minced shallots |
| 1 | ds | Tabasco |
| 1/4 | t | Worcestershire sauce |
| 1/4 | t | Fresh parsley |
| 1 | Clove garlic, minced | |
| 1/4 | t | Freshly squeezed lemon juice |
| 1 | Ounce bacon, diced | |
| 2 | T | Diced onions |
| 4 | oz | Spinach, about 1/2 cup = 4 |
| oz | ||
| 8 | Medium-sized mushroom caps | |
| stemmed | ||
| 8 | Snails |
INSTRUCTIONS
Whip butter to soft texture. Add shallots, Tabasco, Worcestershire, parsley, garlic and lemon juice. Set aside in a heavy sauce pan. Saute bacon until almost done, then add onion. Continue to cook until transparent. Add spinach. Cover so spinach can be steamed; remove from heat. Saute mushrooms to a firm consistency; season with salt and pepper if desired. Remove mushroom caps to individual serving plates. Add escargot butter to each cap cavity. Top each one with a snail, then top with spinach mixture. ALAMEDA PLAZA WORNALL ROAD, KANSAS CITY WINE: MICHELLE REDDE POUILLY FUME From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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