Mushrooms Stuffed With Snails and Pecans
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- 24drained snails cooked in court-bouillon (see recipe)
- 24mushrooms, about 1 pound
- 6tablespoons butter
- 2tablespoons finely chopped shallots
- 1teaspoon finely minced garlic
- ¼cup finely chopped pecans
- ½cup finely chopped parsley
- Salt, if desired
- Freshly ground pepper
- 2tablespoons Cognac
Nutritional analysis per serving (6 servings)
163 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 3 grams protein; 250 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees.
- Step 2
Prepare the snails and set them aside.
- Step 3
Remove the stems from the mushrooms. The stems may be set aside for another recipe.
- Step 4
Heat two tablespoons of the butter in a large saucepan. Add the mushrooms, stemmed side up, and cook briefly about two minutes or until lightly browned. Turn the mushrooms and cook about one minute.
- Step 5
Arrange the mushrooms close together, stemmed side up, on a baking dish.
- Step 6
Place one snail in each mushroom cavity.
- Step 7
Combine the remaining four tablespoons of butter, the shallots, garlic, pecans, parsley, salt and pepper to taste in the container of a food processor or electric blender. Process until well blended.
- Step 8
Spoon an equal portion of the butter on top of each snail. Place the snails in the oven and bake 10 minutes.
- Step 9
Sprinkle with Cognac and serve.
Private Notes
Comments
The French canned snails I bought were already cooked in a court bouillon type liquid. They were also fairly large I should have bought bigger mushrooms than the medium sized ones I had.