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Escargots a Champignons

by Sally Bernstein


(Snails in Mushroom Caps)
Serves 4

Flavored butter:
1 cup butter
2 garlic cloves, crushed
1 tsp. nutmeg
1 tsp. snipped chives
½ tsp. minced shallots
2 tsp. minced parsley
½ tsp. salt

1 Tbsp. butter
2 Tbsp. oil
24 large mushroom caps (1”)
salt/pepper

24 large escargots

French bread

In a saucepan, melt the butter. Remove the pan from the heat and add the garlic, nutmeg, chives, shallots, parsley and salt. Chill the flavored butter until it is firm.

In a skillet heat the 1 Tbsp. butter with 2 Tbsp. oil over high heat. Brown the mushrooms quickly and transfer them to a shallow baking dish. Arrange them with the hollow side up. Sprinkle lightly with salt and pepper.

Wash the snails and place one snail in the center of each mushroom cap. Top each with a generous dab of the flavored butter and bake them in a preheated 375º oven for 6-8 minutes.

Serve straight from the oven, with hot, crusty French bread.

©Sally Bernstein, 2006



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