Snails Bourguignonne / Escargots A La Bourgui

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Servings: 6 Difficulty: Intermediate
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International-style light and flavorful appetizer that brings home-style flavor to your table
Snails Bourguignonne / Escargots a La Bourgui recipe image
Snails Bourguignonne / Escargots a La Bourgui recipe image
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Snails Bourguignonne / Escargots A La Bourgui

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 66.0

Description

This International appetizer features Paris mushrooms. The flavors come together beautifully. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Salt and pepper 1/2 c Oil 100 Canned Burgundy snails 1/2 c Snail butter Preparation 15 minutes.
  2. Cooking 15 minutes.
  3. About 100 snails.
  4. Remove the stalks from the mushrooms.
  5. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven.
  6. Take the mushroom caps out and place 4-5 snails in each one.
  7. Cover with snail butter and
  8. heat in the oven just before serving, exactly as you would snails in their shells.
  9. Dry white wines: Quincy, Pouilly-Fume, Bourgogne-Aligote.
  10. Red wines: Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages.
  11. [From "Larousse Traditional French Cooking."]

Nutrition Facts

Servings 6

Amount Per Serving
Calories 66.0kcal
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 15.0mg1%
Total Carbohydrate 9.9g4%
Dietary Fiber 3.0g12%
Sugars 6.0g
Protein 9.3g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: appetizer, baking, bourgui, bourguignonne, escargots, international, mushrooms, paris, snails, title, vegan
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