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Recipe : *** Mushroom Caps with Snails, Bacon, and Spinach

Mushroom Caps with Snails, Bacon, and Spinach
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Course:
Appetizer

Practical information

  • Prep time
    20 min
  • Cooking
    25 min
  • Ready in
    45 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Meat recipes
Tags:
bacon, bacon, bacon, spinach

Recipe's Ingredients

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  • 4 tablespoons butter
  • 1 tablespoon minced shallots
  • 1 dsh tabasco
  • ¼ teaspoons worcestershire sauce
  • ¼ teaspoons fresh parsley
  • 1 clove garlic, minced
  • ¼ teaspoons freshly squeezed lemon juice
  • 2 tablespoons diced onions
  • 8 med sized mushroom caps, stemmed
  • 8 snails
  • 30 g bacon, diced
  • 120 g spinach

  • Recipe preparation steps

  • 1
    Whip butter to soft texture. Add shallots, Tabasco, Worcestershire, parsley, garlic and lemon juice. Set aside in a heavy sauce pan.
  • 2
    Sauté bacon until almost done, then add onion. Continue to cook until transparent.
  • 3
    Add spinach. Cover so spinach can be steamed; remove from heat.
  • 4
    Sauté mushrooms to a firm consistency; season with salt and pepper if desired.
  • 5
    Remove mushroom caps to individual serving plates. Add escargot butter to each cap cavity. Top each one with a snail, then top with spinach mixture.
  • Ready !



 

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