The best delicious Funghi Ripieni Con Lumache recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Funghi Ripieni Con Lumache recipe today!
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24 md Size fresh mushrooms;
-washed; dried, stems
-removed
3/4 lb Butter softened
24 Escargot; canned
2 tb White wine
Salt and pepper
3 Cloves garlic; peeled
1 tb Fresh lemon juice
2 tb 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,
Yields
4 Servings
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