Mushroom farcies with snails

Ingredients for 6 servings:

• 24 large mushrooms
• 24 snails, from the can
• 1 shallot(s)
• 30 g butter
• 1 lemon(s), the juice
• 120 g butter, soft
• 3 cloves garlic
• 1 shallot(s)
• ½ bunch parsley, flat
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

light starter from Burgundy

For the snail butter, chop the garlic, shallot, and parsley as finely as possible. Knead into the softened butter with a fork, then season with salt and pepper. Brush the mushrooms and twist off the stems. Heat water in a pot, add the lemon juice, and season with salt. Cook the mushrooms for 5 minutes, remove, and drain. Finely chop the shallot and mushroom stems and fry in a pan for 5 minutes, stirring occasionally. Preheat oven to 180 degrees Celsius. Lightly butter an ovenproof dish or 6 individual baking dishes, place the mushrooms in them, and fill with the shallot and mushroom mixture. Place a snail on top, then a nut of snail butter. Bake in the oven for 10 minutes and serve hot with baguette.