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Ingredients
- 36 x snails
- 36 lrg mushrooms
- 1 c. butter (room temperature)
- 1/2 c. pecans
- 6 x half inch slices crusty French Bread
- 8 x garlic cloves, crushed
- 1/2 c. finely minced parsley
- Â Â Salt and pepper to taste
- Â Â Heat oven to 375 degrees
Directions
- Rinse mushrooms and dry well. Remove stems from heads and finely chop. Mix parsley and 3/4 of the crushed garlic in 2/3 c. of the butter. Keep in a cold place.
- Toast bread slices 6 min per side in oven. Break into big pcs and place in bottom of casserole dish. Finely chop pecans and sprinkle on bread.
- Heat 1/2 remaining butter in a nonstick pan. Add in the mushrooms stems and remaining garlic. Saute/fry 3 min on high heat. Spread proportionately over bread.
- Saute/fry the mushroom caps in remaining butter approximately 1 minute per side.
- Place the mushroom caps on the bread and place 1 snail in each cap and top with the garlic-parsley butter.
- Bake in oven approximately 15 min. Serve immediately.
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