Snails Bourguignonne / Escargots a la Bourguig
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | large |
mushrooms
paris |
|
| 1 | x |
black pepper
and salt |
*
|
| ½ | cup |
vegetable oil
|
|
| 100 | each |
snails
canned, burgundy |
*
|
| ½ | cup |
butter
snail |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | large |
mushrooms
paris |
|
| 1 | x |
black pepper
and salt |
*
|
| 118 | ml |
vegetable oil
|
|
| 1E+2 | each |
snails
canned, burgundy |
*
|
| 118 | ml |
butter
snail |
|
Directions
Remove the stalks from the mushrooms.
Season the mushroom caps with salt, pour the oil over them and sweat them in the oven.
Take the mushroom caps out and place 4 to 5 snails in each one.
Cover with snail butter and heat in the oven just before serving, exactly as you would snails in their shells.
