Best snails bourguignonne

"Discover how to cook this appetizers recipe free. Learn how to cook a delicious healthy recipe. Appetizers recipe, cooking tips and food recipe. Easy and quick appetizers recipe!"
Recipe by: mickaella

Rate this recipe (9 votes)

367 people have saved this recipe

click for zoom

Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

24 Large Paris mushrooms
Salt and pepper
1/2 c Oil
100 Canned Burgundy snails
1/2 c Snail butter

Preparation 15 minutes. Cooking 15 minutes. About 100 snails.
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. Dry white wines: Quincy, Pouilly-Fume,
Bourgogne-Aligote. Red wines: Saint-Emilion, Chinon, Bourgueil,
Rully, Beaujolais-Villages. [From "Larousse Traditional French
Cooking."]