Escargot A La Bourguignonne

• 4 ounces unsalted butter, softened
• 2 minced garlic cloves
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 tablespoon minced shallot
• 1/3 cup dry white wine
• 1 teaspoon Pernod
• 1 (7 ounce) can snails, rinsed
• 4 ounces mushroom caps
• 2 tablespoons parmesan cheese

1. Preheat oven to 400 (F).
2. Mix the butter, garlic, parsley, and shallot togother, season with salt and pepper. Set aside.
3. Quarter the mushroom caps.
4. In small saucepan, simmer the snails and mushrooms in the wine and Pernod until the liquid is absorbed.
5. Place snail and mushroom mixture in small shallow baking dish or ramekin along with the prepared butter. Place in oven for about 10 minutes.
6. Sprinkle with parmesean cheese and continue in oven until lightly browned.
7. Serve with crusty French bread.

unsalted butter, garlic, parsley, shallot, white wine, pernod, mushroom caps, parmesan cheese

Taken from www.food.com/recipe/escargot-a-la-bourguignonne-405901 (may not work)