Ingredients
-
12
-
1
-
2
-
1
-
1/2
-
1/4
-
1
-
1
-
24
-
24
-
-
-
-
-
Directions
Escargots Aux Champignons, This is from the menu of the Court of Two Sisters, a charming restaurant on Royal Street in the French Quarter of New Orleans In the same location, two sisters really did run a shop from 1886 until they died within 2 months of each other in 1924 The property has been operated as a restaurant since 1963 , I loved this recipe However, I made garlic butter to put on the bread, added fresh basil, a slice of roma tomato, and julianned mozzeralla cheese I sauted the mushrooms in white wine, for just a couple of minutes After the oven, I drizzled the sauce over them Big hit!
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Steps
|
1
Done
|
Pre-Heat the Broiler. |
|
2
Done
|
Cream the Softened Butter With All the Rest of the Ingredients, Except the Mushrooms and Snails. |
|
3
Done
|
Remove the Stems from the Mushrooms Caps (reserve For Other Use). |
|
4
Done
|
Stuff Each Mushroom Cap With a Snail. |
|
5
Done
|
Cover Each Snail With a Spoonful of the Butter Mixture. |
|
6
Done
|
Broil Stuffed Mushrooms For Six to Eight Minutes. |
