adapted by There's Always Thyme to Cook
3 garlic cloves (or more if you like)
1 stick of butter (mine comes straight from the frig and into the food processor, cut it in pieces to help it mush up better!)
1 shallot (chopped)
salt and fresh ground pepper
a bunch of fresh parsley, chopped
1 lemon (Meyer, if you can find one!)
Make sure you use a broiler-safe dish!
Whiz it all except the parsley, in the food processor until smooth, and then spoon into mushroom caps. Squeeze lemon juice on top, as much as like, we like a lot! and broil until it's bubbling and the caps have softened! Sprinkle the chopped parsley over it and serve with a crusty bread to sop up the juices! Best part! You can freeze the snail butter and use it on anything if you have left over. Great on steak, fish or vegetables!