Champignons-Escargots Sous Cloche

Snails in Mushroom Caps

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Remove stems of large mushrooms and hollow out the cavity of the mushrooms with a melon baller. Coat with lots of Beurre d’Ail