Patrician Escargots
by the Editors of Easy Home Cooking Magazine
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Patrician Escargots
Patrician Escargots
Yield: Makes 4 servings
Ingredients:
1/2
cup olive oil
1/2
cup (1 stick) butter
1
onion, finely chopped
2
tablespoons minced garlic
1
teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried rosemary
1/4
teaspoon dried thyme
2
dashes ground nutmeg
Salt and black pepper to taste
24
large canned snails, rinsed and drained
1/2
cup chopped fresh parsley
24
large fresh mushrooms
12
thin slices white bread
Preparation:
1.
Heat oil and butter in large skillet over medium heat until butter is melted. Add onion, garlic, rosemary, thyme and nutmeg; season with salt and pepper. Reduce heat to low; add snails and parsley. Cook 30 minutes, stirring occasionally.
2.
Preheat oven to 350°F. Remove stems from mushrooms and discard.
3.
Arrange mushroom caps upside down in 2-inch-deep baking dish; place 1 snail from garlic mixture in each mushroom cap. Pour garlic mixture over snails; cover with foil and bake 30 minutes.
4.
Meanwhile, remove crusts from bread slices. Toast each slice and cut diagonally into 4 triangles. Serve with escargots.
This recipe appears in: French