Escargot in Mushroom Caps

Yields:	6 servings
Rate this Recipe

	Preparation	10 minutes
	Cooking	25 minutes
	Ready In	2 hours

Ingredients

2	tablespoons	onion	minced
1/2	pound	butter	melted
1/4	teaspoon	lemon juice
26	each	escargot	drained, canned, blanched
2	tablespoons	garlic powder

Directions

Saute minced onion in 1/4 cup butter.

Add lemon juice. Place escargot in mushroom caps in individual dishes.

Spoon onion and butter over escargot.

Sprinkle lightly with garlic powder. Let stand for two hours.

Pour mixture of remaining butter and garlic powder over escargot.

Bake at 350 degrees F. for 10 to 15 minutes.

Serve with garlic toast.

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Member Review

Barbequed Ribs

This recipe made my dinner not only delicious but also so simple. I switched sugar for brown sugar on the rub (which is what makes this dish so wonderful). I skipped making the sauce for a bottled version to save time. I never cooked a rack before because I thought it was so difficult to cook. My deli just lost a customer buying racks of ribs; Now, I can do it on my own.

Reviewed by womackd71

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