Funghi Ripieni Con Lumache Lello+++Fggt98b

24 Med Size fresh mushrooms

Washed, dried, stems removed 3/4 lb Butter softened

24 Escargot, canned

2 tb White wine

Salt and pepper 3 Cl Garlic, peeled

1 tb Fresh lemon juice

2 tb Chopped parsley

EAST 54TH STREET, MANHATTAN WINE: GAVI TENUTA SAN PIETRO 1. Preheat oven to 350 F. 2. Saute mushroom caps in 4 tbs. of butter for 3 to 4 minutes on each side or until golden brown. Set aside. 3. Saute escargots in white wine and 4 tbs. butter for 10 minutes. Salt and pepper to taste. Drain. Fill each mushroom cap with a snail. Place remaining butter, the garlic, and the lemon juice in a blender and make a paste. 4. Place a lump of paste on each mushroom and bake 10 minutes on a baking sheet. Sprinkle with parsley. Brown under broiler and serve hot.