Snails Bourguignonne

5 ingredients
4 steps

Ingredients

  • 24 large mushrooms
  • 1 x salt and black pepper
  • 1/2 cup vegetable oil
  • 100 each snails canned
  • 1/2 cup snails butter

Directions

  1. 1
    Remove the stalks from the mushrooms.
  2. 2
    Season the mushroom caps with salt, pour the oil over them and sweat them in the oven.
  3. 3
    Take the mushroom caps out and place 4 to 5 snails in each one.
  4. 4
    Cover with snail butter and heat in the oven just before serving, exactly as you would snails in their shells.

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