Ingredients
- 24 size mushrooms (fresh)
- 24 escargot
- 1 washed
- 3/4 lb butter softened
- 2 tb wine (white)
- 1 tb lemon juice (fresh)
- 2 tb parsley (chopped)
- some garlic
EAST 54TH STREET, MANHATTAN WINE: GAVI TENUTA SAN PIETRO
1. Preheat oven to 350 F.
2. Saute mushroom caps in 4 tbs. of butter for 3 to 4 minutes on each side or until golden brown. Set aside.
3. Saute escargots in white wine and 4 tbs. butter for 10 minutes. Salt and pepper to taste. Drain. Fill each mushroom cap with a snail. Place remaining butter, the garlic, and the lemon juice in a blender and make a paste.
4. Place a lump of paste on each mushroom and bake 10 minutes on a baking sheet. Sprinkle with parsley. Brown under broiler and serve hot.
