Name: Mushrooms Stuffed with Escargot
Ingredients: 1/2 c Soft butter; 1 ts Minced shallots; 1 Clove garlic (large), crushed; 1 tb Minced parsley; 1 tb Finely minced celery; 1/4 ts Salt; Freshly ground black pepper to taste; 12 lg Mushrooms; 12 lg Canned snails, drained

CATEGORY	CUISINE	TAG	YIELD
	French	Appetizers, French	6	Servings

INGREDIENTS

1/2	c	Soft butter
1	ts	Minced shallots
1		Clove garlic (large), crushed
1	tb	Minced parsley
1	tb	Finely minced celery
1/4	ts	Salt
		Freshly ground black pepper to taste
12	lg	Mushrooms
12	lg	Canned snails, drained

INSTRUCTIONS

Cream 6 tablespoons of the butter with the shallots, garlic, parsley,
celery, salt and pepper.  Remove the mushroom stems and reserve for another
purpose. Heat the remaining butter in a skillet. 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 moderate oven (375 degrees)
about 15 minutes.
NOTE:  Any leftover herbed butter may be used for baked or broiled fish.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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