Stuffed Mushrooms with Snails. Some prefer Burgundy snails, bigger than all other species, but the famous "little gray" also have their fans. They are found mainly in the south, grilled, cooked with wine but also prepared with a butter maître d'hôtel.
First, here is the list of the different Ingredients you will need to make the Stuffed Mushrooms with Snails that serves 4
Next, drain the snails and put one snail in each mushroom cup. Cover each snail with a knob of herbed butter. After that, put your dish/dishes 10 to 15 minutes in a preheated oven at 220 °C and as soon as ready, enjoy right out from the oven with a good sourdough bread.
- 24 Paris mushrooms about the same size
- 1 jar or can with 24 snails
For the herb butter :
- 100g or 1/2 cup butter
- 1/2 shallot
- 1 Tbsp chopped parsley
- 2 garlic cloves
- 1/2 lemon juice
- 1 pinch nutmeg
- Salt and ground pepper