Makes 4 servings
|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|
- 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.
- Preheat oven to 350°F. Remove stems from mushrooms and discard.
- 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.
- Meanwhile, remove crusts from bread slices. Toast each slice and cut diagonally into 4 triangles. Serve with escargots.
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