Funghi ripieni con lumache lello

- Course: Appetizers Tarts and pies
- Cuisine: Continental Italian
- Yield:
Funghi ripieni con lumache lello ingredients
- 24 Med Size fresh mushrooms
- Washed, dried, stems removed
- 3⁄4 lb Butter softened
- 24 Escargot, canned
- 2 T white wine
- Salt and pepper
- 3 Cl Garlic, peeled
- 1 T Fresh lemon juice
- 2 T Chopped parsley
Cooking Funghi ripieni con lumache lello
1. East 54th street, manhattan wine: gavi tenuta san pietro Preheat oven to 350°F.
2. Sautei mushroom caps in 4 tbs. Of butter for 3 to 4 minutes on each side or until golden brown.
3. Set aside.
4. Saute escargots in white wine and 4 tbs. Butteri for 10 minutes.
5. Salti and pepper to taste.
6. Drain.
7. Fill each mushroom cap with a snail.
8. Place remaining butter, the garlic, and the lemon juice in a blender and make a paste.
9. Place a lump of paste on each mushroom and bake 10 minutes on a baking sheet.
10. Sprinkle with parsley.



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