Mushrooms filled with snails
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 1 collar Parsley and Dill
- 1 Garlic clove
- 125 g Butter
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 Glass of Cognac or Calvados (2 cl)
- 12 medium size French rosé mushrooms
- 1 small tin of snails (12 pieces)
- 7-10 Tbsp flat leaf parsley
Directions
- 1
Wash herbs, peel garlic clove. Chop both finely and knead well with the butter. Season with salt, pepper and cognac or Calvados. Clean and wash the mushrooms. Turn out the stems and chop them finely.
- 2
Drain the snails. Add 1 snail and 1 teaspoon of herb butter to each mushroom. Put the mushrooms into an ovenproof dish and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 10 minutes. Arrange 3 mushrooms on plates and garnish with some parsley. Delicious with baguette
- 3
(To spicy dishes such as roast beef, meat and poultry dishes of southern style)
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