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
Historians have proved the existance of recipes way back into the distant past, in truth as far as the Egyptians, and possibly even further than that. Having said that, generally, these old cook books were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to experts in ancient history are a few ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Continuing our culinary historical journey, there were two recipe books published in the 1300s : a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the indian curry that we all know today, but instead descriptions of the types of food prepared by the cooks of the rich and wealthy people of that time. Later on, in the 15th century, people returning from the crusades brought us many foods and spices from Arab cuisine, including spices such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices led to an explosion in books on cooking, the majority of which are kept safe in private collections. Over the succeeding few centuries, the upper classes competed to offer the most extravagent banquests, and because of this chefs and their collection of recipes increased in prestige. Even so, it was during the 19th century that fine cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, testing, and publishing recipes of the day. The TV revolution gave us TV cookery programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes just like those on this site. |
We hope you enjoy this Mushrooms Stuffed With Escargot recipe.
