Favourite Snails Bourguignonne
Favourite Snails Bourguignonne recipe
Yield
24 servingsPrep
25 minCook
35 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | large |
mushrooms
|
|
|
salt and black pepper
|
*
|
||
| ½ | cup |
vegetable oil
|
|
| 100 |
snails
canned |
*
|
|
| ½ | cup |
snails
butter |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | large |
mushrooms
|
|
| 1 | x |
salt and black pepper
|
*
|
| 118 | ml |
vegetable oil
|
|
| 1E+2 | each |
snails
canned |
*
|
| 118 | ml |
snails
butter |
*
|
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.
