FUNGHI RIPIENI CON LUMACHE LELLO

• 2 4 Med Size fresh mushrooms
• Washed, dried, stems removed
• 3 /4 lb Butter softened
• 2 4 Escargot, canned
• 2 tb White wine
• Salt and pepper
• 3 Cl Garlic, peeled
• 1 tb Fresh lemon juice
• 2 tb Chopped parsley

EAST 54TH STREET,
MANHATTAN WINE:
GAVI TENUTA SAN PIETRO 1. Preheat

oven to 350 F. 2. Saute mushroom caps in 4 tbs. of butter for 3 to 4

minutes on each side or until golden brown. Set aside. 3. Saute

escargots in white wine and 4 tbs. butter for 10 minutes. Salt and

pepper to taste. Drain. Fill each mushroom cap with a snail. Place

remaining butter, the garlic, and the lemon juice in a blender and

make a paste. 4. Place a lump of paste on each mushroom and bake 10

minutes on a baking sheet. Sprinkle with parsley. Brown under broiler

and serve hot.