Real snails bourguignonne / escargots a la bourguig

"Discover how to cook this appetizers recipe free. Learn how to cook a delicious healthy recipe. Appetizers recipe, cooking tips and food recipe. Easy and quick appetizers recipe!"
Recipe by: almeline

Rate this recipe (13 votes)

428 people have saved this recipe

realsnailsbourguignonneescargotsalabourguig

click for zoom

Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

24 Large Paris Mushrooms 100 Canned Burgundy Snails
Salt And Pepper 1/2 c Snail Butter
1/2 c Oil

Preparation 15 minutes. Cooking 15 minutes. About 100 snails. 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
4-5 snails in each one. Cover with snail butter and heat in the oven just
before serving, exactly as you would snails in their shells. Dry white
wines: Quincy, Pouilly-Fume, Bourgogne-Aligote. Red wines: Saint-Emilion,
Chinon, Bourgueil, Rully, Beaujolais-Villages. [From "Larousse Traditional
French Cooking."]