15 pcs Escargot without shells drain the water from the can
75 cc Red wine
6 slice Bacon chopped
15 pcs Mushroom take out the steam
40 grams Butter
5 cloves Garlic chopped
5 stalks Petersely chopped
2 tbsp. Dijon Mustart
1 tbsp. Almond chopped
2 tsp. Worcestersgire
1 tsp. Pepper
Simmer escargot in red wine for 30 second. Drain and set aside.
Prepare the mushroom cups. Take out the middle part of the mushroom. Combine mushroom meat middle part, bacon, parsley, garlic, mustart, butter, almond, pepper and worcestershire sauce in the bowl. Mix it well.
Take 1/3 of the mixture and divide among the mushoom caps. Top with escargot and cover each escargot with the rest of the mixture.
Bake at 300 degrees for 15 minutes. Serve with French bread sliced.
Serve with Frennch bread sliced.