Trim and wash the mushrooms. Cut into large cubes and place into heavy-bottomed saucepan. Add half the butter, the parsley, ground almonds, half the garlic, and water. Place over low heat and simmer for 15 minutes. In a skillet, melt the remaining butter, add the remaining garlic and cook over low heat for 1 or 2 minutes. Add the snails, season with salt and pepper, and sauté over medium heat until the snails are lightly browned. Divide the mushroom mixture evenly among six warmed plates. Arrange the snails on top and serve immediately. *Other wild mushrooms may be substituted. Or used our canned chanterelles, cèpes or mixed forest mushrooms.

Serves 6