Snails Bourguignonne / Escargots A La Bourgui

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.

Cooking Method: Baking

Cuisine: Global

Courses: Appetisers

Difficulty: Intermediate

Servings: 6

Calories: 66.0

Dietary: Gluten-free, Vegetarian

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

24 Large Paris mushrooms

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

Read it online: https://www.chefs-mate.com/recipe/snails-bourguignonne-escargots-a-la-bourgui/