Provided by Craig Claiborne And Pierre Franey
Categories dinner, appetizer
Time 30m
Yield 4 - 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Prepare the snails and set them aside.
- Remove the stems from the mushrooms. The stems may be set aside for another recipe.
- Heat two tablespoons of the butter in a large saucepan. Add the mushrooms, stemmed side up, and cook briefly about two minutes or until lightly browned. Turn the mushrooms and cook about one minute.
- Arrange the mushrooms close together, stemmed side up, on a baking dish.
- Place one snail in each mushroom cavity.
- Combine the remaining four tablespoons of butter, the shallots, garlic, pecans, parsley, salt and pepper to taste in the container of a food processor or electric blender. Process until well blended.
- Spoon an equal portion of the butter on top of each snail. Place the snails in the oven and bake 10 minutes.
- Sprinkle with Cognac and serve.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 8 grams, Sodium 249 milligrams, Sugar 2 grams, TransFat 0 grams
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