Escargots on Mushroom Caps

• 18 each snails
• 1 each bay leaves
• 1 cup white wine
• 2 tablespoons onions chopped
• 4 Cloves garlic crushed
• 1 dash allspice
• 1 teaspoon soy sauce, tamari
• 1/4 teaspoon vegetable seasoning
• 1/2 cup butter
• 3 tablespoons parsley leaves chopped
• 2 tablespoons scallions, spring or green onions minced
• 1/4 teaspoon nutmeg
• 18 each mushrooms caps

1. Drop snails into boiling water with bay leaf and let simmer 15 minutes.
2. Drain in colander and pick meat out of shell.
3. Remove the fall or the tail end where the snail is attached to the shell.
4. Wash snails in cold running water.
5. Set aside.
6. If you prefer, use canned snails, and rinse in cold water.
7. In a sauce pan, combine white wine, onion, garlic, allspice, soy sauce and vegetable seasoning.
8. Add snails and cook over low heat 10 minutes.
9. Remove and drain snails, reserving liquid.
10. To this liquid add butter, parsley and green onions.
11. Heat through; add nutmeg.
12. Place mushroom caps in baking dish, top each with a snail, and pour liquid over all, bake at 450F (230C) for 7 minutes.
13. Serve immediately with sliced french bread.

snails, bay leaves, white wine, onions, garlic, allspice, soy sauce, vegetable seasoning, butter, parsley, scallions, nutmeg, mushrooms caps

Taken from recipeland.com/recipe/v/escargots-on-mushroom-caps-39984 (may not work)