Mushrooms Stuffed With Snails and Pecans

• 24 drained snails cooked in court-bouillon (see recipe)
• 24 mushrooms, about 1 pound
• 6 tablespoons butter
• 2 tablespoons finely chopped shallots
• 1 teaspoon finely minced garlic
• 1/4 cup finely chopped pecans
• 1/2 cup finely chopped parsley
• Salt, if desired
• Freshly ground pepper
• 2 tablespoons Cognac

1. Preheat oven to 400 degrees.
2. Prepare the snails and set them aside.
3. Remove the stems from the mushrooms.
4. The stems may be set aside for another recipe.
5. Heat two tablespoons of the butter in a large saucepan.
6. Add the mushrooms, stemmed side up, and cook briefly about two minutes or until lightly browned.
7. Turn the mushrooms and cook about one minute.
8. Arrange the mushrooms close together, stemmed side up, on a baking dish.
9. Place one snail in each mushroom cavity.
10. Combine the remaining four tablespoons of butter, the shallots, garlic, pecans, parsley, salt and pepper to taste in the container of a food processor or electric blender.
11. Process until well blended.
12. Spoon an equal portion of the butter on top of each snail.
13. Place the snails in the oven and bake 10 minutes.
14. Sprinkle with Cognac and serve.

bouillon, mushrooms, butter, shallots, garlic, pecans, parsley, salt, freshly ground pepper, cognac

Taken from cooking.nytimes.com/recipes/1555 (may not work)