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Escargot in Mushroom Caps

MyCookbook Recipe Database
MyCookbook Member: truesunn
Recipe Category: Appetizer
Recipe Preparation Level: easy
    18 Snails
    1 Bay leaf
    1 c White wine
    2 tbsp Chopped onion
    4 Cloves garlic, crushed
    1 Dash allspice
    1 tsp Soy sauce
    1/4 tsp Vegetable seasoning
    1/2 c Butter
    3 tbsp Finely chopped parsley
    2 tbsp Minced green onions
    1/4 tsp Nutmeg
    18 Mushroom caps

    Wash snails in cold running water. Set aside. In a sauce pan, combine white wine, onion, garlic, allspice, soy sauce and vegetable seasoning. Add snails and cook over low heat 10 minutes. Remove and drain snails, reserving liquid. To this liquid add butter, parsley and green onions. Heat through; add nutmeg. Place mushroom caps in baking dish, top each with a snail, and pour liquid over all; bake at 450 degrees for 7 minutes. Serve immediately with sliced french bread.

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