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Ingredientes
- 4 Tbsp. Soft butter
- 1 Tbsp. Chopped shallots
- 1 dsh Tabasco
- 1/4 tsp Worcestershire sauce
- 1/4 tsp Fresh parsley
- 1 x Clove garlic, chopped
- 1/4 tsp Freshly squeezed lemon juice
- 1 ounce bacon, diced
- 2 Tbsp. Diced onions
- 4 ounce Spinach (about 1/2 c. = 4 ounce)
- 8 med -sized mushroom caps, stemmed
- 8 x Snails
Direcciones
- Whip butter to soft texture. Add in shallots, Tabasco, Worcestershire, parsley, garlic and lemon juice. Set aside in a heavy sauce pan. Saute/fry bacon till almost done, then add in onion. Continue to cook till transparent. Add in spinach. Cover so spinach can be steamed; remove from heat. Saute/fry mushrooms to a hard consistency; season with salt and pepper if you like. Remove mushroom caps to individual serving plates. Add in escargot butter to each cap cavity. Top each one with a snail, then top with spinach mix.
- WORNALL ROAD, KANSAS CITY WINE:MICHELLE REDDE POUILLY FUME
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 4 servings | |
| Calories 144 | |
| Calories from Fat 131 | 91% |
| Total Fat 14.8g | 19% |
| Saturated Fat 8.37g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 161mg | 7% |
| Potassium 152mg | 4% |
| Total Carbs 1.9g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.34g | 0% |
| Protein 1.68g | 3% |
