1/2 cup soft butter
1 tsp minced shallots
1 clove garlic (large), crushed
1 tbsp minced parsley
1 tbsp finely minced celery
1/4 tsp salt
1 freshly ground black pepper to tast, e
12 large mushrooms
12 large canned snails, drained
Directions
Cream 6 tablespoons of the butter with the shallots, garlic, parsley,
celery, salt and pepper. Remove the mushroom stems and reserve for
another purpose. Heat the remaining butter in a skillet. Add the
mushroom caps and turn to coat on all sides. Arrange in the
depressions of a snail pan, in scallop shells or in a shallow
baking-serving dish. Place a scant teaspoon of the herbed butter in
each mushroom cap, add a snail and cover it with a little more
butter. Before serving, bake in a moderate oven (375 degrees) about
15 minutes.
NOTE: Any leftover herbed butter may be used for baked or broiled
fish.
Servings: 6 servings
Mushrooms Stuffed With Escargot Recipe brought to you by Recipe Ideas
Categories: French; Meat; Mushroom; Vegetable
The History of Recipes
Written cooking instructions as a concept can be tracked far back into the far past, certainly as far back into recorded history as the Egyptians, and possibly even further. In practice though, these, early cook books were just simple hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, is a series of ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Later on, in The time of the romans 25BC a roman called Apicius created a number of documents detailing recipes prepared by the Romans. In his publication, he tells us how the meals of wealthy Romans were split into starters, main meal and dessert, a very modern way of dining. Aspicius also tells us how the Roman chefs made use of a wide range of herbs, including a few that will be familiar to modern chefs such as basil, rue and dill. Moving our culinary historical trip onwards, we find a couple of cookery books from the 1300s : one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, they have no connection with the indian food that we all know today, but rather recipes for the types of food cooked for the rich people of those days. Later on, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from Arab cooking, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes was responsible for an explosion in recipe manuscripts, the majority of which still exist in private collections. When we get to the 20th century, cookbooks were highly popular due to more people being able to read, more spare time and being a little richer. The TV revolution gave us TV cooks and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Mushrooms Stuffed With Escargot recipe.
