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Mix the lobster mushroom butter with the minced garlic and reserve.
Heat 2 tablespoons of the lard or butter in a pan and brown the entolomas lightly, then season with salt and pepper and reserve.
Transfer the mushrooms to a baking dish, top with the breadcrumbs and parsley, and then the garlic butter.
Bake the mixture for 15 minutes at 425, or until the breadcrumbs are golden and the mixture is bubbling hot. Serve immediately with lemon wedges on the side and small toast points.