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Funghi Ripieni Con Lumache Lello




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Funghi Ripieni Con Lumache Lello

24 Med Size fresh mushrooms

Washed, dried, stems removed 3/4 lb Butter softened

24 Escargot, canned

2 tb White wine

Salt and pepper 3 Cl Garlic, peeled

1 tb Fresh lemon juice

2 tb Chopped parsley

1. Preheat oven to 350 F.

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

3. 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.

4. 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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