Serves4
January 2009
Let’s be honest—the best part of
escargots is the garlicky, parsley-flecked butter that the snails are
cooked in. In this playful vegetarian spin, meaty mushrooms turn out to
be the ideal vehicles for soaking up all that buttery goodness. Capers
(left over from both Hake with Hazelnuts and Capers and Tony Oltranti’s Chicken Liver Crostini) add a briny pop that fits right in.
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