Ingredients
- 24 drained snails cooked in court-bouillon (see recipe)
- 24 mushrooms, about 1 pound
- 6 tablespoons butter
- 2 tablespoons finely chopped shallots
- 1 teaspoon finely minced garlic
- ¼ cup finely chopped pecans
- ½ cup finely chopped parsley
- Salt, if desired
- Freshly ground pepper
- 2 tablespoons Cognac
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Nutritional Information
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Nutritional analysis per serving (4 servings)
246 calories; 22 grams fat; 11 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 4 grams protein; 45 milligrams cholesterol; 13 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 – 6 servings
Preparation
- Preheat oven to 400 degrees.
- Prepare the snails and set them aside.
- Remove the stems from the mushrooms. The stems may be set aside for another recipe.
- Heat two tablespoons of the butter in a large saucepan. Add the mushrooms, stemmed side up, and cook briefly about two minutes or until lightly browned. Turn the mushrooms and cook about one minute.
- Arrange the mushrooms close together, stemmed side up, on a baking dish.
- Place one snail in each mushroom cavity.
- Combine the remaining four tablespoons of butter, the shallots, garlic, pecans, parsley, salt and pepper to taste in the container of a food processor or electric blender. Process until well blended.
- Spoon an equal portion of the butter on top of each snail. Place the snails in the oven and bake 10 minutes.
- Sprinkle with Cognac and serve.
30 minutes
Dining and Cooking