Escargot and Pecan Stuffed Mushrooms

Name: Escargot and Pecan Stuffed Mushrooms
Ingredients: 24 escargot (drained); 12 cup carrot (peeled,chopped); 12 cup onion (chopped); 13 cup celery (chopped); 4 sprigs parsley (minced); 12 cup dry white wine; 1 cup water; 5 black peppercorns; 1 garlic clove (peeled, whole); 24 large mushroom caps (cleaned); 2 tablespoons butter (melted); 4 tablespoons butter; 2 tablespoons shallots (minced); 1 garlic clove (minced); 14 cup pecans (chopped); 12 cup parsley (minced); salt & fresh ground pepper (to taste); 2 tablespoons cognac

18 ingredients

18 steps

Ingredients

24 escargot (drained)
12 cup carrot (peeled,chopped)
12 cup onion (chopped)
13 cup celery (chopped)
4 sprigs parsley (minced)
12 cup dry white wine
1 cup water
5 black peppercorns
1 garlic clove (peeled, whole)
24 large mushroom caps (cleaned)
2 tablespoons butter (melted)
4 tablespoons butter
2 tablespoons shallots (minced)
1 garlic clove (minced)
14 cup pecans (chopped)
12 cup parsley (minced)
salt & fresh ground pepper (to taste)
2 tablespoons cognac

Directions

1

Combine the escargot, carrot, onion, celery, parsley, wine, water peppercorns and garlic in a saucepan.
2

Bring to a boil.
3

Reduce.
4

Simmer 10 minutes.
5

Remove from heat.
6

Heat oven 400.
7

Place mushroom caps on a sprayed baking sheet.
8

Brush with melted butter.
9

Bake 5 minutes.
10

Meanwhile, heat butter in a skillet.
11

Add shallot and garlic.
12

Saute 2 minutes.
13

Add to escargot mix along with the pecans, parsley, salt and pepper.
14

Spoon mixture into caps, making sure each gets 1 escargot.
15

Return to oven for 10 more minutes.
16

Sprinkle with coganc.
17

Ignite.
18

Serve as soon as the flame dies out.