Stewed Snails with Mushrooms

Ingredients

• 3 (4.5-oz.) cans snails, drained
• 1 large yellow onion, peeled and quartered
• 1 carrot, peeled and quartered
• 1 stalk celery, quartered
• 2 cups dry white wine
• 1 bouquet garni (1 sprig fresh thyme, 1 sprig fresh parsley, 1 bay leaf, 5 black peppercorns, 5 coriander seeds, 3 cloves, and 1 whole peeled garlic clove, wrapped and tied in cheesecloth)
• 2 1⁄2 lb. assorted mushrooms, such as button, shiitake, or portobello
• Vegetable oil
• Salt
• freshly ground black pepper
• 2 Tbsp. butter
• 2 cloves garlic, peeled and finely chopped
• 2 shallots, peeled and chopped
• Juice of 1/2 lemon
• 1⁄4 cup chopped fresh parsley
• 5 stemmed fresh spinach leaves
• 1⁄3 cup fresh basil leaves
• 1⁄2 cup butter, softened
• 2 tsp. chopped fresh parsley
• 1 tsp. chopped fresh tarragon
• 1 tsp. chopped fresh chervil
• 1 tsp. chopped fresh chives
• Salt and freshly ground white pepper