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

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, vickys lemon mushroom butter, gluten, dairy, egg & soy-free. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have vickys lemon mushroom butter, gluten, dairy, egg & soy-free using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free:
  1. Prepare 250 grams softened butter or dairy-free spread
  2. Prepare 250 grams chestnut mushrooms, finely chopped
  3. Make ready 30 grams dried porcini mushrooms or mixed mushrooms such as shiitake and oyster, soaked, drained then finely chopped
  4. Prepare 1 finely chopped onion
  5. Make ready 3 clove of garlic, finely chopped
  6. Make ready 2 sprigs of thyme
  7. Make ready 1 juice from half a lemon
  8. Prepare 2 tbsp brandy
  9. Make ready 1 handful of chopped parsley and tarragon
  10. Make ready 1 mixed salad leaves and toast to serve
Instructions to make 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 and 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 remove the thyme sprigs
  5. Mix in the parsley and tarragon then let cool completely
  6. Mix the mushrooms with the rest of the butter and divide into 4 ramekins
  7. Chill until firm or up to 2 days, then serve
  8. One ramekin will be enough for 2 people to share. Serve spread on toasted bagette or ciabatta bread with a mixed salad

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