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Funghi ripieni con lumache lello
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| Artist: |
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| Categories: |
Appetizers, Fun & Easy, Italian, Tarts & Pies, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 24
| | Med Size fresh mushrooms | | | Washed, dried, stems removed | | 3/4
| lbs | Butter softened | | 24
| | Escargot, canned | | 2
| tbsp | White wine | | | Salt and pepper | | 3
| | Cl Garlic, peeled | | 1
| tbsp | Fresh lemon juice | | 2
| tbsp | Chopped parsley |
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Procedures:
| 1 | East 54th street, manhattan wine: gavi tenuta san pietro Preheat oven to 350°F. | | 2 | Saute mushroom caps in 4 tbs. | | 3 | Of butter for 3 to 4 minutes on each side or until golden brown. | | 4 | Set aside. | | 5 | Saute escargots in white wine and 4 tbs. | | 6 | Butter for 10 minutes. | | 7 | Salt and pepper to taste. | | 8 | Drain. | | 9 | Fill each mushroom cap with a snail. | | 10 | Place remaining butter, the garlic, and the lemon juice in a blender and make a paste. | | 11 | Place a lump of paste on each mushroom and bake 10 minutes on a baking sheet. | | 12 | Sprinkle with parsley. | | 13 | Brown under broiler and serve hot |
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