Extra Large Helix Escargot 6 dozens, 72 pcs 30 oz, by Pere Guy, France.
Ingredients: Escargots (Helix Lucorum) meat, water, salt, natural flavors.          

Escargots with mushrooms

Clean and cut mushrooms. Saute, with a little garlic or onion according to your taste, for about 5 minutes, stop when there is no more water. Season with salt and pepper, add snails (previously cooked, even still frozen) and a glass of white wine. When wine is well reduced, add the above butter, or beurre à la bourguignonne. It is optional to add a little Cognac. Stop cooking when butter begins to bubble and serve in special plates.

An alternative : replace butter by cream and chopped tarragon.