That was all I needed to put together this very simple dinner.
While the mushroom caps were browning,
I creamed the butter by hand.
and then stirred in the finely minced garlic, shallot, parsley, salt and pepper.
Placed the mushroom caps in a shallow oven-proof casserole, added a couple of escargot into each cap and the extras were scattered around the bottom on the dish.
Topped with the garlic butter and
baked in a 450°F oven for 15 minutes
until bubbling hot.
Served with slices of baguette to sop up all the delicious garlic butter,
and of course,
a good red wine.