Title: Funghi Ripieni Con Lumache Lello+++fggt98b
Categories: Appetizer
Yield: 4 Servings
| 24 | | Med Size fresh mushrooms |
| | | Washed, dried, stems removed |
| 3/4 | lb | Butter softened |
| 24 | | Escargot, canned |
| 2 | tb | White wine |
| | | Salt and pepper |
| 3 | | Cl Garlic, peeled |
| 1 | tb | Fresh lemon juice |
| 2 | tb | Chopped parsley |
EAST 54TH STREET, MANHATTAN WINE: GAVI TENUTA SAN PIETRO 1. Preheat oven to
350 F. 2. Saute mushroom caps in 4 tbs. of butter for 3 to 4 minutes on
each side or until golden brown. Set aside. 3. Saute escargots in white
wine and 4 tbs. butter for 10 minutes. Salt and pepper to taste. Drain.
Fill each mushroom cap with a snail. Place remaining butter, the garlic,
and the lemon juice in a blender and make a paste. 4. Place a lump of paste
on each mushroom and bake 10 minutes on a baking sheet. Sprinkle with
parsley. Brown under broiler and serve hot.