Mushrooms Stuffed With Escargot

Recipe Ingredients

1/2 cup	99g / 3.5oz	Soft butter
1 teaspoon	5ml	Minced shallots
1		Garlic - (large), crushed
1 tablespoon	15ml	Minced parsley
1 tablespoon	15ml	Finely minced celery
1/4 teaspoon	1.3ml	Salt
		Freshly ground black pepper - to taste
12		Mushrooms (large)
12		Canned snails - drained (large)

Recipe Instructions

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 (375F) about 15 minutes.

NOTE: Any leftover herbed butter may be used for baked or broiled fish.

Source:
from a newspaper cutting

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