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30 minutes
Prep: 15 minutes
Cook: 15 minutes
316 calories per serving view nutrition facts
6 servings
suggest servings
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| 24 | large | mushrooms | paris |
| 1 | x | black pepper | and salt |
| 1/2 | cup | vegetable oil | |
| 100 | each | snails and shells | canned, burgundy |
| 1/2 | cup | butter | snail |
Remove the stalks from the mushrooms.
Season the mushroom caps with salt, pour the oil over them and sweat them in the oven.
Take the mushroom caps out and place 4-5 snails in each one.
Cover with snail butter and heat in the oven just before serving, exactly as you would snails in their shells.
| % Daily Value* | |
| Total Fat 34.0g | 52% |
| Saturated Fat 12.0g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 114mg | 5% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 1.0g | 4% |
| Sugars 2.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 9% | Vitamin C | 3% | |
| Calcium | 1% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The almond is one of the most popular nuts, not only in modern times but throughout history. Man has been consuming them since at least 10,000 BC and inevitably before. Almonds were one of the first ...
real good but add a tsp of paprika
A tender and delicious bread that tastes wonderful with a tasty pasta dish.
