Puffball Escargots
From the Oregon Mycological Society? 1987 edition of Wild Mushroom Cookery
1 dozen Lycoperdon perlatum or pyriforme
? cup butter, softened
2 TBSP minced shallots
2 Cloves garlic, crushed
1 TBSP bread crumbs
1 TBSP minced fresh parsley
? tsp. salt
? tsp. rosemary
Fresh ground pepper
Dry sherry
Slice off bottom of each mushroom and scoop out the center. Chop and blend with butter. Mix in remaining ingredients and stuff mixture into the hollowed out shells, drizzling a few drops of sherry onto the top of each. Place in a baking pan in one layer and bake at 400 or broil until browned and sizzling. Serve hot as an appetizer.
Puffball Escargots
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hobiecat
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Puffball Escargots
I was drunk the day my momma got outta prison.
Re: Puffball Escargots
Good post 
I take that life if I can, with regret as well as joy, and with the sure knowledge that nature’s ways of fang and claw or exposure and starvation are a far crueler fate than I bestow. – Fred Bear