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Recipe Detail

Escargo on Mushroom Caps

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Number of Servings:

Ingredients:

  1. 1 cans - 24 snails
  2. 24 - large mushrooms
  3. 1/4 pounds - soft butter
  4. 1 tablespoons - finely chopped shallots
  5. 1 teaspoons - finely chopped garlic
  6. 2 tablespoons - finely chopped fresh parsley
  7. - salt and pepper
  8. - melted butter for drizzling over top

Directions:

Drain can of snails.

Cream together butter, shallots, garlic, parsley, salt and pepper.

Remove stems from mushrooms and spread mixture in mushroom cap. Place 1 snail on top of each mushroom.

Drizzle with melted butter. Bake in 450 degree F oven for about 10 minutes.


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