Snails Bourguignonne / Escargots a la Bourguig

Yields:	6 servings
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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.

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Everyone loves it..I made a few additions: 1 can of sliced water chestnuts and 1/2 C of slivered almonds about 15 min before baking ends.

Reviewed by willa