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 and snails are cooked.
Add in the white wine and reduce until nearly all gone.
Add in the Puree, cream and chopped parsley and reduce by half.
Take off the heat and place in the serving bowl.
Add the fresh bread on the side and serve.