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Receta Garlic Escargot, Goat Cheese, Fennel, Bacon Stuffed Mushroom
by Global Cookbook

Garlic Escargot, Goat Cheese, Fennel, Bacon Stuffed Mushroom
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Ingredientes

  • 18 lrg button or possibly crimini mushroom caps, 2" dia wiped clean
  • 3 can snails - (7 ounce ea) well rinsed under cool running water and liquid removed
  • 2 stk unsalted butter at room temperature
  • 4 tsp chopped garlic
  • 1 tsp fresh lemon juice
  • 1/4 tsp salt
  • 1/4 tsp freshly-grnd black pepper
  • 1/8 tsp cayenne
  • 2 Tbsp. minced flat-leaf parsley GOAT CHEESE, FENNEL AND BACON STUFFING
  • 4 slc smoked bacon minced
  • 1/4 c. finely-minced fennel
  • 1/4 c. finely-minced yellow onions
  • 4 ounce goat cheese crumbled
  • 1 Tbsp. bread crumbs
  • 1/8 tsp freshly-grnd black pepper
  • 1/2 tsp chopped garlic
  • 1/2 tsp chopped fresh thyme
  • 1 pch salt Warm French bread for dipping

Direcciones

  1. Preheat the oven to 400 degrees.
  2. Spread the mushrooms, stem-side up, on a baking sheet and roast for 5 min. Turn and continue roasting till tender, about another 5 min. Remove from the oven and let cold on the pan.
  3. In the bowl of a food processor, combine the butter, garlic, lemon, salt, pepper and cayenne on high speed for 30 seconds. Transfer to a bowl and mix in the parsley. Transfer to a sheet of plastic wrap and roll into a tight log, about 1-inch in diameter. Chill till hard, about 1 hour.
  4. In a skillet, cook the bacon over medium-high heat till beginning to brown and the fat is rendered, about 6 min. Remove with a slotted spoon and drain on paper towels. Throw away all but 1 Tbsp. of fat from the pan. Cook the fennel and onions in the fat till soft, about 4 min. Remove from the heat and spread on a plate to cold.
  5. In a bowl combine the goat cheese with the bread crumbs, pepper, garlic, thyme and salt. Add in the cooled fennel-onion mix and bacon, and mix well. Re-season as needed with salt and pepper.
  6. Place 6 small, round baking dishes on a baking sheet. Place 3 mushroom caps, stem-sides up, flat in the bottom of each baking dish. Place 1 snail inside each mushroom, and 3 snails in the dish between the mushrooms. Top each mushroom cap with about 2 tsp. of the goat cheese mix.
  7. Cut the compound butter log into thin slices and lay the slices across the baking dish, covering the snails and mushrooms. Bake till bubbly, about 10 min. Increase the heat to broil and cook till the cheese begins to turn golden around the edges, 1 to 2 min.
  8. Carefully remove from the oven and serve immediately with warm French bread for dipping into the butter.
  9. This recipe yields 6 servings.