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Escargots in Mushrooms Recipe

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This recipe for Escargots in Mushrooms, by , is from It's about Thyme!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Josephine Lee
Added: Sunday, September 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 sticks butter
1/2 c minced parsely
1/3 c minced shallots
2 large garlic cloves minced
cayenne to taste
1/4 c dry white wine
Juice of 1 1/2 lemon
23 large mushrooms
salt and pepper to taste
23 toasts

Directions:
Directions:
Cream 1 stick butter with the parsely, shallots, garlic and cayenne.
Blend in 1/4 c dry white wine and the juice of 1 lemon. Chill.
Put 24 large mushroom caps rounded side up in skillet coated with butter. Sprinkle with juice of 1/2 lemon, salt and pepper. Steam covered with buttered round of wax paper and lid for 6-8 minutes
On toast put mushroom caps. Saute snails in 1/2 stick of butter for 2 minutes. Put snail in each mushroom cap and divide the flavored butter among them. Broil for 3 minutes or until butter is melted and bubbly.. Serve

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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