Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

A great gem from !

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Please Fave the Original Submission here. - https://www.furaffinity.net/view/18381706/

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Something unique from reios !

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12 snails (I used canned)
1 tbsp juice from can
Cognac

12 medium to large mushrooms, stems removed

1/4 cup diced pancetta
2 tbsp grapeseed oil

1/4 cup shallots, diced
1/4 mushroom stems, diced
2 cloves garlic, minced

1/2 cup butter, softened
3 tbsp parsley
Salt
Black pepper

Coarse Panko Bread Crumbs

Drain snails, reserving 1 tbsp of liquid. In a small, shallow pan, fill with a half inch of cognac, just enough to cover the snails and add the reserved liquid. Bring to a rapid boil for 30 seconds then reduce to a simmer. Add the snails and simmer for no more than 30 seconds. Remove from the pan, reserving the cognac in a small dish. Place snails in bowl and leave to cool.

In a small frying pan, heat the grapeseed oil. Fry the pancetta in the oil until the fat becomes translucent. Remove from pan and place in a bowl to cool. Save oil.

Fry diced shallots, mushrooms and garlic in the pancetta/grapeseed oil, stirring frequently, until the shallots become translucent and the mushrooms release most of their liquids. Remove to a bowl to cool. When cool, mix in the butter, salt, pepper and parsley until fully combined. Don't leave any large chunks of butter.

Place a small amount of pancetta in the bottom of each mushroom cap, then an escargot (use two if the caps are rather large). Top with the butter mixture and finally, sprinkle panko bread crumbs on top. Grab a mini-muffin tray, fill the bottom of each cup with 1 tsp of the cognac from step one. Brush mushrooms with butter, then place over the cognac. Bake in an oven at 500F for 10 minutes.

Serve hot

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This recipe contains alcohol. Please use it and in your recipes responsibly.