Preheat the oven at 300 °F (150 °C). Heat up the patty shells in the oven In a skillet. heat the olive oil and gently toss in the shallots and garlic over very low heat. After a few minutes, add the mushrooms and the snails. When the mushrooms have softened, pour in the white wine. Let simmer for a few minutes. Just before serving, add the parsley, salt and pepper. Distribute the snail and mushroom mixture among the patty shells.

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4 patty shells 1/4 cup (60 mL) olive oil 2 french shallots, minced 4 garlic cloves, finely chopped 1 cup (250 mL) oyster mushrooms, sliced 24-28 snails, thawed 1/2 cup (125 mL) dry white wine 1/4 cup (60 mL) italian parsley, finely chopped Salt and pepper to taste