Preparation:
Cream 6 tablespoons of butter with shallots, garlic, parsley, celery, salt
and pepper. Remove the mushroom stems and reserve for another purpose. Heat
the remaining butter in a a skillet. Add the mushroom caps and turn to coat
on all sides. Arrange in the depressions of a snail pan, in scallop shells
or
in a shallow baking-serving dish. Place a scant teaspoon of the herbed
butter
in each mushroom cap, add a snail and cover it with a little more butter.
Before serving, bake in a moderate oven (375 degress), about 15 minutes.
Makes 6 servings |
