Escargot And Pecan Stuffed Mushrooms

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 24 escargot (drained)
• 1/2 cup carrot (peeled,chopped)
• 1/2 cup onion (chopped)
• 1/3 cup celery (chopped)
• 4 sprigs parsley (minced)
• 1/2 cup dry 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)
• 1/4 cup pecans (chopped)
• 1/2 cup parsley (minced)
• salt & fresh ground pepper (to taste)
• 2 tablespoons cognac

Recipe

• 1 combine the escargot, carrot, onion, celery, parsley, wine, water peppercorns and garlic in a saucepan.
• 2 bring to a boil. reduce. simmer 10 minutes.
• 3 remove from heat.
• 4 heat oven 400.
• 5 place mushroom caps on a sprayed baking sheet.
• 6 brush with melted butter. bake 5 minutes.
• 7 meanwhile, heat butter in a skillet.
• 8 add shallot and garlic. saute 2 minutes.
• 9 add to escargot mix along with the pecans, parsley, salt and pepper.
• 10 spoon mixture into caps, making sure each gets 1 escargot.
• 11 return to oven for 10 more minutes.
• 12 sprinkle with coganc. ignite. serve as soon as the flame dies out.