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Stuffed Mushrooms with Escargot


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  • 1/2 c Soft butter
  • 1 t Minced shallots
  • 1 Clove garlic (large), crushed
  • 1 tb Minced parsley
  • 1 tb Finely minced celery
  • 1/4 ts Salt
  • Freshly ground black pepper to taste
  • 12 lg Mushrooms
  • 12 lg Canned snails, drained



Step 1

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 degrees) about 15 minutes.


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