Mushrooms Stuffed With Snails And Pecans Recipes

Steps:

• Preheat oven to 400 degrees.
• Prepare the snails and set them aside.
• Remove the stems from the mushrooms. The stems may be set aside for another recipe.
• Heat two tablespoons of the butter in a large saucepan. Add the mushrooms, stemmed side up, and cook briefly about two minutes or until lightly browned. Turn the mushrooms and cook about one minute.
• Arrange the mushrooms close together, stemmed side up, on a baking dish.
• Place one snail in each mushroom cavity.
• Combine the remaining four tablespoons of butter, the shallots, garlic, pecans, parsley, salt and pepper to taste in the container of a food processor or electric blender. Process until well blended.
• Spoon an equal portion of the butter on top of each snail. Place the snails in the oven and bake 10 minutes.
• Sprinkle with Cognac and serve.