Mushrooms Farcies with Snails

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Appetizers & Snacks
Cuisine European
Servings (Default: 6)

Ingredients

  • 24 large mushrooms
  • 24 snails, out the can
  • 1 shallot (s)
  • 30 g butter
  • 1 lemon (s), add the juice
  • 120 g butter, soft
  • 3 cloves garlic
  • 1 shallot (s)
  • 0.5 ½ bunch parsley, smooth
  • salt and pepper
Mushrooms Farcies with Snails
Mushrooms Farcies with Snails

Instructions

  1. For the snail butter, chop the garlic, shallot and parsley as finely as possible. Knead under the softened butter with a fork, season with salt and pepper. Brush off the mushrooms and twist out the stems.
  2. Heat water in a saucepan, add the lemon juice and season with salt. Cook the mushrooms in it for 5 minutes, remove and drain. Finely chop the shallot and the mushroom stalks and bake in a pan for 5 minutes while stirring. Preheat the oven to 180 degrees.
  3. Butter an oven pan or 6 individual molds, place the mushrooms in them and fill with the shallot-mushroom mixture. Put a snail on top then a nut snail butter. Bake in the oven for 10 minutes and serve hot with a baguette.

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