Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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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