Mushrooms Stuffed With Snails

Cooking Instructions

1 Preheat the oven to 375F.

2 Cream 6 tablespoons of the butter with the shallots, garlic, parsley, celery, salt and pepper.

3 Remove the mushroom stems and reserve for another use. In a skillet, heat the remaining butter, 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 dish.

4 Place a scant teaspoon of the herb butter in each mushroom cap, add a snail and cover it with a little more butter.

5 Bake about 15 minutes.

Wine Pairing(s)

Maurodos Prima

Louis Latour Côte de Nuits-Villages

Black Swan Shiraz-Cabernet

Louis Jadot Cote de Beaune-Villages

Taft Street Pinot Noir

Cruz Garcia Real Sangria

Sterling Reserve Cabernet Sauvignon

Yellow Tail Cabernet Sauvignon-Merlot

Culley Riesling

Chapel Hill Shiraz McLaren Vale