April 16, 2010, Newsletter Issue #302: Escargot Stuffed Mushrooms

Tip of the Week

If you´ve never tried or cooked Escargot before, this is an excellent
recipe to try. It´s elegant, easy and full of flavor.


1/2 Cup butter, softened
1 Teaspoon shallots, minced
1 Clove garlic, crushed
1 Tablespoon parsley, minced
1 Tablespoon celery, finely minced
1/4 Teaspoon salt
freshly ground black pepper, to taste
12 Large fresh mushrooms
12 Large snails, canned

Cream 6 tablespoons of butter with 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 at 375 for about 15 minutes.

Serve with warm french bread to soak up the garlic butter.

This recipe will serve 4 as an appetizer.

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