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Funghi Ripieni Con Lumache Lello+++fggt98b

Recipe name:
Funghi Ripieni Con Lumache Lello+++fggt98b

Recipe category:
Appetizers

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Recipe detials: Funghi Ripieni Con Lumache Lello+++Fggt98b

24 Med Size fresh mushrooms Washed, dried, stems removed 3/4 lb Butter softened 24 Escargot, canned 2 tb White wine Salt and pepper 3 Cl Garlic, peeled 1 tb Fresh lemon juice 2 tb Chopped parsley EAST 54TH STREET, MANHATTAN WINE: GAVI TENUTA SAN PIETRO 1. Preheat oven to 350 F. 2. Saute mushroom caps in 4 tbs. of butter for 3 to 4 minutes on each side or until golden brown. Set aside. 3. Saute escargots in white wine and 4 tbs. butter for 10 minutes. Salt and pepper to taste. Drain. Fill each mushroom cap with a snail. Place remaining butter, the garlic, and the lemon juice in a blender and make a paste. 4. Place a lump of paste on each mushroom and bake 10 minutes on a baking sheet. Sprinkle with parsley. Brown under broiler and serve hot.

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Funghi Ripieni Con Lumache Lello+++fggt98b

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