Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

24 ea Large Paris mushrooms 100 ea Canned Burgundy snails
1 x 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."]

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