Snails Bourguignonne / Escargots A La Bourguignonne

Total Time: 30 mins

Ingredients

• Servings: 6
• 24 large paris mushrooms
• salt and pepper
• 1/2 cup oil
• 100 canned burgundy snails
• 1/2 cup snail butter

Recipe

• 1 preparation 15 minutes.
• 2 cooking 15 minutes.
• 3 about 100 snails.
• 4 remove the stalks from the mushrooms.
• 5 season the mushroom caps with salt, pour the oil over them and sweat them in the oven.
• 6 take the mushroom caps out and place 4-5 snails in each one.
• 7 cover with snail butter and heat in the oven just before serving, exactly as you would snails in their shells.
• 8 dry wines: quincy, pouilly-fume, bourgogne-aligote.
• 9 red wines: saint-emilion, chinon, bourgueil, rully, beaujolais-villages.