Snails Bourguignonne / Escargots a la Bourguignonne
- 24 Large Paris mushrooms
- Salt and pepper
- 1/2 c Oil
- 100 Canned Burgundy snails
- 1/2 c Snail butter
- 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.
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