Recipes Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free

 

Recipes Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free

Recipes Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free

  1. 250 grams softened butter or dairy-free spread
  2. 250 grams chestnut mushrooms, finely chopped
  3. 30 grams dried porcini mushrooms or mixed mushrooms such as shiitake and oyster, soaked, drained then finely chopped
  4. 1 finely chopped onion
  5. 3 clove of garlic, finely chopped
  6. 2 sprigs of thyme
  7. 1 juice from half a lemon
  8. 2 tbsp brandy
  9. 1 handful of chopped parsley and tarragon
  10. 1 mixed salad leaves and toast to serve

Recipes Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free

  1. Melt 50g of the butter then fry off the onion and garlic in it until softened

  2. Add the mushrooms and thyme plus coat in the butter, then cook until soft, around 5 minutes

  3. Add the lemon juice and brandy and cook for 2 minutes or until the liquid has gone

  4. Take off the heat and eliminate the thyme sprigs

  5. Blend in the parsley and tarragon after that let cool completely

  6. Blend the mushrooms with the rest of the butter and divide into 4 ramekins

  7. Chill until firm or as much as 2 days, then function

  8. One ramekin will become enough for 2 people to share. Function spread on toasted bagette or ciabatta bread with a mixed salad