Snails Bourguignonne / Escargots a la Bourguignonne

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Salt and pepper
100 Burgundy snails, canned
24 Large Paris mushrooms
1/2 c Snail butter
1/2 c Vegetable oil

Original recipe makes 6



Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out and place 4-5 snails in each one. Cover with snail butter and heat in the oven just before serving, exactly as you would snails in their shells. Dry white wines: Quincy, Pouilly-Fume, Bourgogne-Aligote. Red wines: Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages. [From "Larousse Traditional French Cooking."] File

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