Mushrooms Stuffed With Escargot
- 1/2 cup(s) butter; softened
- 1 teaspoon(s) shallot(s); minced
- 1 garlic clove(s); crushed
- 1 tablespoon(s) parsley; minced
- 1 tablespoon(s) celery; minced
- 1/4 teaspoon(s) salt
- to-taste black pepper; ground fresh
- 12 large mushrooms
- 12 large escargot; canned
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°F) about 15 minutes.
NOTE: Any leftover herbed butter may be used for baked or broiled fish.
Yield: 6 servings