24 med size fresh mushrooms
1 washed, dried, stems removed
3/4 lb butter softened
24 escargot, canned
2 tbsp white wine
1 salt and pepper
3 cl garlic, peeled
1 tbsp fresh lemon juice
2 tbsp chopped parsley
EAST 54TH STREET, MANHATTAN WINE: GAVI TENUTA SAN PIETRO 1. Preheat
oven to 350 F. 2. Saute mushroom caps in 4 tbs. of butter for 3 to 4
minutes on each side or until golden brown. Set aside. 3. Saute
escargots in white wine and 4 tbs. butter for 10 minutes. Salt and
pepper to taste. Drain. Fill each mushroom cap with a snail. Place
remaining butter, the garlic, and the lemon juice in a blender and
make a paste. 4. Place a lump of paste on each mushroom and bake 10
minutes on a baking sheet. Sprinkle with parsley. Brown under broiler
and serve hot.
Serves: 4
Recipe Categories: Appetizer; Italian
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