1/2 cup soft butter
1 tsp minced shallots
1 clove garlic (large), crushed
1 tbsp minced parsley
1 tbsp finely minced celery
1/4 tsp salt
1 freshly ground black pepper to taste
12 large crimini mushrooms
12 large canned or frozen snails, thawed if frozen, drained if canned
Cream 6 tablespoons 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 the mushroom caps and turn to coat on all sides.
Arrange in the depressions of an escargot pan (preferably ceramic) or in a shallow baking dish.
Place a scant teaspoon of the herbed butter in each mushroom cap, add a snail and cover it with a little more butter.
Bake at (375 degrees) for about 15 minutes.
Posted: 8/1/2009 6:21:54 PM