Serves 4 as an appetizer
This is one of the very few recipes that I’ve developed on my own. In spite of its name, it doesn’t contain snails. I’d eaten escargot (snails) in France, and thought they were expensive and overrated, but loved the garlic butter and other seasonings. One day it occurred to me that those flavorings would be delicious with the mushrooms and chicken livers that I happened to have in the refrigerator. I sat down and wrote what I thought would be right, and then made the recipe exactly according to the directions that I’d written. The verdict from guests was that these mushroom snails are a showstopper, especially if you by any chance have any of the escargot serving dishes with little indentations for each snail. Since I’m guessing that you probably don’t, I’ve suggested in the recipe that you serve the mushroom “snails” on little rounds of sauteed French bread.
1/2 cup butter or margarine, softened
2 cloves garlic, minced
4 tablespoons minced, fresh parsley
2 tablespoons snipped fresh or frozen chives
1/8 teaspoon salt or to taste
12 large mushroom caps
6 chicken livers, halved
Preheat oven to 400oF. In a small bowl combine butter with garlic, parsley, chives and salt. Fill each mushroom cap with a half chicken liver. Then, top each mushroom cap with 1/12th of the butter mixture. Bake at until filling is melted, and bubbly, about 8 minutes. Serve on 1/2 inch thick slices of French bread which have been sauteed in butter until lightly browned.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission