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Escargots aux Champignon

3 star rating
 

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Submitted by: rwcastro184002

 

Mushroom caps, cooked in wine, are filled with a mixture of butter, garlic, parsley, bottled hot pepper sauce, and snails, then broiled.
 

Ingredients

  • 12 large Mushroom Caps, cleaned and trimmed
  • 3 Tbsp. Butter
  • 1 dash Black Pepper
  • 1 dash Salt
  • 1/2 tsp. Garlic Powder
  • 1/4 Cup White Wine
  • Snail Butter:
  • 3 Tbsp. Butter, softened
  • 1 1/2 tsp. chopped Garlic
  • 1 Tbsp. White Wine
  • 1 tsp. chopped Parsley
  • 1 dash Tabasco Sauce
  • 12 Snails

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Method

Melt 3 tablespoons butter in skillet, add mushrooms and seasonings and saute briefly; add wine and cook until reduced. Snail Butter: Mix together all ingredients except the snails. Rinse snails and stuff into the sauteed mushroom caps, putting butter mixture beneath and on top of snail. Place in a flameproof baking dish. Broil snails in mushroom caps until butter is sizzling.

 

Notes:

 

Number of Servings: 4-6

 

Submitted by: rwcastro184002 ()

 

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