Snails Bourguignonne

1. 1

   Remove the stalks from the mushrooms.

2. 2

   Season the mushroom caps with salt, pour the oil over them and sweat them in the oven.

3. 3

   Take the mushroom caps out and place 4 to 5 snails in each one.

4. 4

   Cover with snail butter and heat in the oven just before serving, exactly as you would snails in their shells.

No nutritional information available.

No additional tips available.