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Recipe websites for: Escargots On Mushroom Caps

"Escargots On Mushroom Caps"
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18 Snails

1 Bay leaf

1 c White wine

2 tb Chopped onion

4 Cloves garlic, crushed

1 Dash allspice

1 ts Soy sauce

1/4 ts Vegetable seasoning

1/2 c Butter

3 tb Finely chopped parsley

2 tb Minced green onions

1/4 ts Nutmeg

18 Mushroom caps

Capture 18 snails. Place them in a ventilated box with corn meal. With a
sprayer bottle, spray the corn meal. Keep them in this environment at
least 72 hours. Remove the snails and wash them in cold water. Drop them
into boiling water with bay leaf and let simmer 15 minutes. Drain in
colander and pick meat out of shell. Remove the fall or the tail end
where the snail is attached to the shell. Wash snails in cold running
water. Set aside. If you prefer, use canned snails, and rinse in cold
water. 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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