Recipe for Funghi Ripieni Con Lumache Lello 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
4
Ingredients:
Amount Ingredient
24 med size fresh mushrooms
washed, dried, stems removed
3/4 lb butter softened
24 x escargot, canned
2 tbl white wine
salt and pepper
3 cl garlic, peeled
1 tbl fresh lemon juice
Instructions:
Instructions: EAST 54TH STREET, MANHATTAN WINE: GAVI TENUTA SAN PIETRO

1. Preheat oven to 350F.

2. Sauteemushroom caps in 4 tbs. of butter for 3 to 4 minutes on each side or until golden brown. Set aside.

3. Sauteeescargots 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.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Funghi Ripiene   ::   Funghi Trifolati Con Polenta   ...