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Escargot in Mushroom Caps

Yields:6 servings
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Recipe Cooking TimePreparation10 minutes
Cooking25 minutes
Ready In2 hours
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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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Review
kerneld

Member Review

*****

Mexican Limeade

The perfect limeade recipe. Refreshingly tart. Great for when limes are in season. I used juicy key limes.