Escargot and Pecan Stuffed Mushrooms |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 24 |
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Elegant! Ingredients:
24 escargot (drained) |
1/2 cup carrot (peeled,chopped) |
1/2 cup onion (chopped) |
1/3 cup celery (chopped) |
4 sprigs parsley (minced) |
1/2 cup dry white wine |
1 cup water |
5 black peppercorns |
1 garlic clove (peeled, whole) |
24 large mushroom caps (cleaned) |
2 tablespoons butter (melted) |
4 tablespoons butter |
2 tablespoons shallots (minced) |
1 garlic clove (minced) |
1/4 cup pecans (chopped) |
1/2 cup parsley (minced) |
salt & fresh ground pepper (to taste) |
2 tablespoons cognac |
Directions:
1. Combine the escargot, carrot, onion, celery, parsley, wine, water peppercorns and garlic in a saucepan.
2. Bring to a boil. Reduce. Simmer 10 minutes.
3. Remove from heat.
4. Heat oven 400.
5. Place mushroom caps on a sprayed baking sheet.
6. Brush with melted butter. Bake 5 minutes.
7. Meanwhile, heat butter in a skillet.
8. Add shallot and garlic. Saute 2 minutes.
9. Add to escargot mix along with the pecans, parsley, salt and pepper.
10. Spoon mixture into caps, making sure each gets 1 escargot.
11. Return to oven for 10 more minutes.
12. Sprinkle with coganc. Ignite. Serve as soon as the flame dies out.
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