Funghi Ripieni Con Lumache Lello

Yields:	4 servings
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	Preparation	15 minutes
	Cooking	30 minutes
	Ready In	1 hours

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Ingredients

24	each	mushrooms	fresh, washed, dried, stems removed
3/4	pound	butter	softened
24	each	escargot	canned
2	tablespoons	white wine
1	x	salt and black pepper
3	each	garlic clove	peeled
1	tablespoon	lemon juice	fresh
2	tablespoons	parsley leaves	chopped

Directions

Preheat oven to 350 degrees F.

Saute mushroom caps in 4 tbs. of butter for 3 to 4 minutes on each side or until golden brown. Set aside.

Saute escargots in white wine and 4 tbs. butter for 10 minutes. Salt and pepper to taste.

Drain. Fill each mushroom cap with a snail.

Place remaining butter, the garlic, and the lemon juice in a blender and make a paste.

Place a lump of paste on each mushroom and bake 10 minutes on a baking sheet. Sprinkle with parsley. Brown under broiler and serve hot.

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Member Review

Precious Persimmon Muffins

If you want a persimmon muffin that doesn't taste like persimmon, this recipe is for you. The taste is very good, but more like an apple muffin. I was disappointed that the muffins were flat on top instead of puffed, but I suspect that the lack of baking powder in addition to the baking soda is to blame. Adding the baking soda directly to the persimmon puree caused the mixture to set up like jelly.

Reviewed by ccalvano