Place the frying pan on a medium flame and heat up.
Add the oil followed by the mushrooms and snails.
Once starting to colour add in the butter and toss around to melt.
Once the mushrooms are cooked and snails are hot throughout (over 75°c).
Add in the chopped parsley and give it a quick toss.
Take off the heat.
Toast the bread and smoother with the smoked garlic and shallot puree.
Top with the snail and mushroom mix and serve.