Escargot and Pecan Stuffed Mushrooms

• 24 escargot (drained)
• 12 cup carrot (peeled,chopped)
• 12 cup onion (chopped)
• 13 cup celery (chopped)
• 4 sprigs parsley (minced)
• 12 cup dry white wine
• 1 cup water
• 5 black peppercorns
• 1 garlic clove (peeled, whole)
• 24 large mushroom caps (cleaned)
• 2 tablespoons butter (melted)
• 4 tablespoons butter
• 2 tablespoons shallots (minced)
• 1 garlic clove (minced)
• 14 cup pecans (chopped)
• 12 cup parsley (minced)
• salt & fresh ground pepper (to taste)
• 2 tablespoons cognac

1. Combine the escargot, carrot, onion, celery, parsley, wine, water peppercorns and garlic in a saucepan.
2. Bring to a boil.
3. Reduce.
4. Simmer 10 minutes.
5. Remove from heat.
6. Heat oven 400.
7. Place mushroom caps on a sprayed baking sheet.
8. Brush with melted butter.
9. Bake 5 minutes.
10. Meanwhile, heat butter in a skillet.
11. Add shallot and garlic.
12. Saute 2 minutes.
13. Add to escargot mix along with the pecans, parsley, salt and pepper.
14. Spoon mixture into caps, making sure each gets 1 escargot.
15. Return to oven for 10 more minutes.
16. Sprinkle with coganc.
17. Ignite.
18. Serve as soon as the flame dies out.

carrot, onion, celery, parsley, white wine, water, black peppercorns, garlic, mushroom caps, butter, butter, shallots, garlic, pecans, parsley, salt, cognac

Taken from www.food.com/recipe/escargot-and-pecan-stuffed-mushrooms-164514 (may not work)