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Snails Bourguignonne / Escargots a la Bourguig

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Submitted by muffie

YIELD

6 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

24 24
LARGE LARGE MUSHROOMS
paris
1 1
X X BLACK PEPPER
and salt *
½ 118
CUP ML VEGETABLE OIL
100 1E+2
EACH EACH SNAILS
canned, burgundy *
½ 118
CUP 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 316 96% from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 12g 61%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 114mg 5%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 6g
Vitamin A 9% Vitamin C 3%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 

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