Free Recipe Escargots on Mushroom Caps

Recipe Type: Free Appetizer Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6

Ingredients for Escargots on Mushroom Caps Recipe

18 Snails
1/4 ts Vegetable seasoning
1 Bay leaf
1/2 c Butter
1 c White wine
3 tb Finely chopped parsley
2 tb Chopped onion
2 tb Minced green onions
4 Cloves garlic, crushed
1/4 ts Nutmeg
1 Dash allspice
18 Mushroom caps
1 ts Soy sauce

Escargots on Mushroom Caps Preparation

Capture 18 snails. Place them in a ventilated box with corn meal. With a sprayer 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 with bay leaf and let simmer 15 minutes. Drain in colander and pick meat out of shell. 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 vegetable 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 immediately with sliced french bread.

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