24 large white mushrooms
24 high quality escargot
ESCARGOT BUTTER:
1 cup soft butter
1½ tsp finely minced garlic
¼ cup chopped parsley
1 tbsp lemon juice
1 tbsp Cointreau (optional)
dash of Tabasco sauce
Mix the all the escargot butter ingredients together. Refrigerate if mixture is not stiff enough to spoon.
Place one escargot in each mushroom cap, and top each with one teaspoon of Escargot butter. Bake in a preheated 375°F oven for 10 minutes or until butter is bubbling. Serve.
No comments:
Post a Comment