This is a print preview of "Funghi Ripieni Con Lumache Lello" recipe.

Funghi Ripieni Con Lumache Lello Recipe
by Global Cookbook

Funghi Ripieni Con Lumache Lello
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 4

Ingredients

  • 24 med size fresh mushrooms washed, dry, stems removed
  • 3/4 lb butter softened
  • 24 x escargot, canned
  • 2 Tbsp. white wine salt and pepper
  • 3 cl garlic, peeled
  • 1 Tbsp. fresh lemon juice
  • 2 Tbsp. minced parsley

Directions

  1. EAST 54TH STREET, MANHATTAN WINE: GAVI TENUTA SAN PIETRO
  2. Preheat oven to 350F.
  3. Sauteemushroom caps in 4 tbs. of butter for 3 to 4 min on each side or possibly till golden. Set aside.
  4. Sauteeescargots in white wine and 4 tbs. butter for 10 min. 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.
  5. Place a lump of paste on each mushroom and bake 10 min on a baking sheet. Sprinkle with parsley. Brown under broiler and serve warm.