48 snails, canned
1 pound butter, softened
2 tablespoons shallots, minced
2 teaspoons garlic, chopped
3 tablespoons parsley, chopped
salt and pepper, to taste
48 mushroom caps, medium
Servings: 48
1. Drain and rinse the snails.
2. Combine the butter, shallots, garlic, parsley, salt and pepper in a mixer or food processor and mix or process until well blended.
3. Sauté the mushroom caps in a small amount of the garlic butter until cooked but still firm. Remove from the heat.
4. Place a snail in each cap and top with a generous amount of the garlic butter.
5. Bake the mushrooms and snails at 450ºF (230ºC) for 5 to 7 minutes and serve hot.
Yield: 48 Pieces
1 pound butter, softened
2 tablespoons shallots, minced
2 teaspoons garlic, chopped
3 tablespoons parsley, chopped
salt and pepper, to taste
48 mushroom caps, medium
Servings: 48
1. Drain and rinse the snails.
2. Combine the butter, shallots, garlic, parsley, salt and pepper in a mixer or food processor and mix or process until well blended.
3. Sauté the mushroom caps in a small amount of the garlic butter until cooked but still firm. Remove from the heat.
4. Place a snail in each cap and top with a generous amount of the garlic butter.
5. Bake the mushrooms and snails at 450ºF (230ºC) for 5 to 7 minutes and serve hot.
Yield: 48 Pieces
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