A somewhat altered Swiss specialty
Ingredients
- 1 clove garlic, crushed
- 2 scallions, finely chopped
- 1 tablespoon finely chopped parsley
- 1 teaspoon Worcestershire sauce
- 1 teaspoon mustard powder
- 1/4 cup softened butter
- Freshly ground salt
- Freshly ground pepper
- 8 mushrooms, each 2 inches in diameter
- 1 lemon, juiced
- 16 snails
- 1 large bunch watercress
Directions
Preheat broiler. Combine garlic, scallions, parsley, Worcestershire sauce, mustard powder, and softened butter. Mix to a paste. Season with salt and pepper.
Remove stems from mushrooms. Sprinkle lemon juice over the "veins" of the mushrooms. Add 2 snails to each mushroom and top with seasoned butter. Broil for 5 minutes. Serve on a bed of watercress
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review