Allow the butter to soften at room temperature. Later, stir vigorously with a ladle until small peaks form.
Separate the onions or possibly the shallots from their skins and chop finely. Chop the parsley ditto. Add both to the butter. Separate the garlic cloves from the skin, put them into the garlic press and press them through. Add a little pepper and mix very well.
Briefly rinse the mushrooms under tap water. Then remove the stalks of the mushrooms exactly or remove them with a sharp kitchen knife. Fill the mushroom heads with the kitchen herb butter and place them in a baking dish. Meanwhile, bake the mushrooms on the middle shelf of the oven heated to 220 degrees Celsius for about 1500 cmin.
Place the fake “snails” on the table with Parisian bread, which is dipped in the melted butter.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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