Recipe - Funghi Ripieni Con Lumache

24 md Size fresh mushrooms;
washed; dried, stems
removed
Three fourths pound Butter softened
24 Escargot; canned
2 tablespoon White wine
Salt and pepper
3 Cloves garlic; peeled
1 tablespoon Fresh lemon juice
2 tablespoon Chopped parsley

1. 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 Micro Cookbook Collection of Italian Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.