ESCARGOTS AUX CHAMPIGNON

By Silvermama

That's right; snails.

Ingredients

• 12 large mushroom caps - cleaned 1,4 cup white wine
• 1 dash salt
• Snail Butter
• 3 tbs butter - softened
• 1 tbs white wine
• 1 dash Tabasco sauce
• 2 tbs butter
• 1 dash black pepper 1/2 tsp garlic powder
• 1 12 tsp garlic - chopped
• 1 tsp parsley - chopped
• 12 snails

Preparation

Step 1

Melt butter in skillet, add mushrooms and seasonings and saute briefly, add wine and cook until reduced.
Snail Butter: Mix together all ingredients but snails. Rinse snails and stuff into previously sauteed mushrooms 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.