| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | Seafood | 4 | Servings |
INGREDIENTS
| 24 | md | Size fresh mushrooms; washed; dried, stems removed |
| 3/4 | lb | Butter softened |
| 24 | Escargot; canned | |
| 2 | tb | White wine |
| Salt and pepper | ||
| 3 | Cloves garlic; peeled | |
| 1 | tb | Fresh lemon juice |
| 2 | tb | Chopped parsley |
INSTRUCTIONS
1. Preheat oven to 350 F. 2. Saute mushroom caps in 4 tbs. of butter for 3 to 4 minutes on each side or until golden brown. Set aside. 3. Saute escargots in white wine and 4 tbs. butter for 10 minutes. Salt and pepper to taste. Drain. Fill each mushroom cap with a snail. Place remaining butter, the garlic, and the lemon juice in a blender and make a paste. 4. Place a lump of paste on each mushroom and bake 10 minutes on a baking sheet. Sprinkle with parsley. Brown under broiler and serve hot. LELLO EAST 54TH STREET, MANHATTAN WINE: GAVI TENUTA SAN PIETRO From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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