Roasted Mushrooms with Escargot Butter
Ingredients
- 2 sticks unsalted butter, softened
- 1⁄2 cup finely chopped flat-leaf parsley
- 1 tbsp. finely grated lemon zest
- 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 2 oz. white country bread, cut into 1/2-inch pieces
- 3 lb. mixed mushrooms, such as shiitake, Portobello, and cremini, quartered or thickly sliced
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