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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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|Serving Size: 1 Serving (248g)|
|Recipe Makes: 6|
|Calories from Fat: 129 (48%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 77.8mg||24 %|
|Sodium 139.5mg||5 %|
|Potassium 952.6mg||25 %|
|Total Carbohydrate 6.4g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 5.9g|
|Protein 27g||39 %|
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Calories per serving: 269
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