Mushrooms Stuffed With Snails and Pecans Recipe

Name: Mushrooms Stuffed With Snails and Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 drained snails cooked in court-bouillon (see recipe); 24 mushrooms, about 1 pound; 6 tablespoons butter; 2 tablespoons finely chopped shallots; 1 teaspoon finely minced garlic; 1/4 cup finely chopped pecans; 1/2 cup finely chopped parsley; Salt, if desired; Freshly ground pepper; 2 tablespoons Cognac

Servings: persons

1
Preheat oven to 400 degrees.
2
Prepare the snails and set them aside.
3
Remove the stems from the mushrooms.
4
The stems may be set aside for another recipe.
5
Heat two tablespoons of the butter in a large saucepan.
6
Add the mushrooms, stemmed side up, and cook briefly about two minutes or until lightly browned.
7
Turn the mushrooms and cook about one minute.
8
Arrange the mushrooms close together, stemmed side up, on a baking dish.
9
Place one snail in each mushroom cavity.
10
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.
11
Process until well blended.
12
Spoon an equal portion of the butter on top of each snail.
13
Place the snails in the oven and bake 10 minutes.
14
Sprinkle with Cognac and serve.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 24 drained snails cooked in court-bouillon (see recipe), 24 mushrooms, about 1 pound, 6 tablespoons butter, 2 tablespoons finely chopped shallots, and more.

Yes, Mushrooms Stuffed With Snails and Pecans falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushrooms Stuffed With Snails and Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions