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Receta Mushrooms Stuffed With Escargot
by Global Cookbook

Mushrooms Stuffed With Escargot
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Ingredientes

  • 1/2 c. Soft butter
  • 1 tsp Chopped shallots
  • 1 x Clove garlic (large), crushed
  • 1 Tbsp. Chopped parsley
  • 1 Tbsp. Finely chopped celery
  • 1/4 tsp Salt
  •     Freshly grnd black pepper to taste
  • 12 lrg Mushrooms
  • 12 lrg Canned snails, liquid removed

Direcciones

  1. Cream 6 Tbsp. 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 in the mushroom caps and turn to coat on all sides. Arrange in the depressions of a snail pan, in scallop shells or possibly in a shallow baking-serving dish. Place a scant tsp. of the herbed butter in each mushroom cap, add in a snail and cover it with a little more butter. Before serving, bake in a moderate oven (375 degrees)
  2. about 15 min.
  3. NOTE: Any leftover herbed butter may be used for baked or possibly broiled fish.