First make the Snail Butter: Cream the softened butter with the shallots, garlic, 1/4 cup of chopped parsley, and salt and pepper to taste. Saute the mushroom caps in butter until just cooked through. Arrange on a baking sheet hollow side up. Coat the snails with the snail butter, and place one in each cap. Sprinkle with additional chopped parsley. Heat in a 450F for 10 minutes and serve immediately.
Wine Pairing(s)
Rizzi Barbera d'Alba
Gundlach-Bundschu 'Rhinefarm' Merlot
Babich Pinot Noir
Talley Pinot Noir
Wyndham 'Bin 555' Shiraz
Bad Fish Merlot
Vasse Felix 'Adams Road' Shiraz
Allan Scott Riesling
Bridgeview 'Another !@#% Merlot!'
Domaine du Castel Blanc Du Castel
Calories From Fat 466 Protein 1 Total Fat 51 Carbohydrates 3
Calories 472 Calcium 29 Sodium 8 Vitamin A 999 Vitamin C 2 Cholesterol 137
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