Whip butter to soft texture. Add shallots, Tabasco, Worcestershire, parsley, garlic and lemon juice. Set aside in a heavy sauce pan. Saute bacon until almost done, then add onion. Continue to cook until transparent. Add spinach. Cover so spinach can be steamed; remove from heat. Saute mushrooms to a firm consistency; season with salt and pepper if desired. Remove mushroom caps to individual serving plates. Add escargot butter to each cap cavity. Top each one with a snail, then top with spinach mixture. ALAMEDA PLAZA WORNALL ROAD, KANSAS CITY WINE: MICHELLE REDDE POUILLY FUME From the
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|Serving Size: 1 Serving (73g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 106 (84%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 39.8mg||12 %|
|Sodium 99.7mg||3 %|
|Potassium 105.5mg||3 %|
|Total Carbohydrate 2g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.9g|
|Protein 3.4g||5 %|
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Calories per serving: 126
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