Mushrooms Escargot
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INGREDIENTS 16 large fresh mushroom caps (about the size of a silver dollar)
32 teaspoons soft Escargot Butter
16 extra-large whole escargots
1/2 cup dry bread crumbs
16 bacon squares, 1-inch piecesPreheat oven to 450 degrees.
Remove the stems from the caps of the mushrooms (reserve them for another use) and place the mushrooms, cap side down, in an oven proof dish. Spoon a teaspoon of Escargot Butter into each mushroom cap.
Place a whole escargot onto the butter pressing lightly into the cap. Place an additional teaspoon of Escargot Butter onto the snail itself. Coat the top of each mushroom with bread crumbs.
Place 1 bacon square on top of each mushroom and bake in preheated oven until the bacon is golden brown and slightly crisp.
Divide into serving dishes and pour the butter remaining in the baking dish over each portion.
ESCARGOT BUTTER
1/2 pound butter, room temperature
3 tablespoons minced parsley
2 tablespoons finely minced onion
1 teaspoon black pepper
1 1/2 tablespoons fresh minced garlic
1 tablespoon fresh lemon juiceCombine butter with parsley and onion. Add seasonings and blend until well incorporated.