Escargots On Mushroom Caps

* Exported from MasterCook *

Escargots On Mushroom Caps

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers French
Posted To Recipelu

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 snails
1/4 teaspoon vegetable seasoning
1 bay leaf
1/2 cup butter
1 cup white wine
3 tablespoons finely chopped parsley
2 tablespoons chopped onion
2 tablespoons minced green onions
4 cloves garlic -- crushed
1/4 teaspoon nutmeg
1 dash allspice
18 mushroom caps
1 teaspoon soy sauce

Capture 18 snails. Place them in a ventilated box with corn meal. With a spraye
r bottle, spray the corn meal. Keep them in this environment at least 72 hours.
Remove the snails and wash them in cold water. Drop them into boiling water wi
th bay leaf and let simmer 15 minutes. Drain in colander and pick meat out of s
hell. Remove the fall or the tail end where the snail is attached to the shell.
Wash snails in cold running water. Set aside. If you prefer, use canned snails
, and rinse in cold water.

In a sauce pan, combine white wine, onion, garlic, allspice, soy sauce and vege
table seasoning. Add snails and cook over low heat 10 minutes. Remove and drain
snails, reserving liquid. To this liquid add butter, parsley and green onions.
Heat through; add nutmeg. Place mushroom caps in baking dish, top each with a
snail, and pour liquid over all; bake at 450 degrees for 7 minutes. Serve immed
iately with sliced french bread.

Preparation Time: 0:00

By P&S Gruenwald <sitm@ne.infi.net> on Dec 13, 1997, converted by MC_Buster.





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