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Suggest a better description1. 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. LELLO EAST 54TH STREET, MANHATTAN WINE: GAVI TENUTA SAN PIETRO From the
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Serving Size: 1 Serving (302g) | ||
Recipe Makes: 4 | ||
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Calories: 1259 | ||
Calories from Fat: 1243 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 138.1g | 184 % | |
Saturated Fat 87.4g | 437 % | |
Monounsaturated Fat 35.8g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 365.7mg | 113 % | |
Sodium 1027.3mg | 35 % | |
Potassium 606.4mg | 16 % | |
Total Carbohydrate 6.5g | 2 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 5.6g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1259
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