Stuffed Mushrooms "Neuchatel"

Name: Stuffed Mushrooms "Neuchatel"
Yield: 4 servings
Ingredients: 1 clove garlic, crushed; 2 scallions, finely chopped; 1 tablespoon finely chopped parsley; 1 teaspoon Worcestershire sauce; 1 teaspoon mustard powder; 1/4 cup softened butter; Freshly ground salt; Freshly ground pepper; 8 mushrooms, each 2 inches in diameter; 1 lemon, juiced; 16 snails; 1 large bunch watercress

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A somewhat altered Swiss specialty

Yield: 4 servings

Yield: 4 servings

Ingredients

1 clove garlic, crushed

2 scallions, finely chopped

1 tablespoon finely chopped parsley

1 teaspoon Worcestershire sauce

1 teaspoon mustard powder

1/4 cup softened butter

Freshly ground salt

Freshly ground pepper

8 mushrooms, each 2 inches in diameter

1 lemon, juiced

16 snails

1 large bunch watercress

Directions

Preheat broiler. Combine garlic, scallions, parsley, Worcestershire sauce, mustard powder, and softened butter. Mix to a paste. Season with salt and pepper.
Remove stems from mushrooms. Sprinkle lemon juice over the "veins" of the mushrooms. Add 2 snails to each mushroom and top with seasoned butter. Broil for 5 minutes. Serve on a bed of watercress.

My Private Notes

Show: The Galloping Gourmet

Episode: Stuffed Mushrooms Gravetye

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