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

Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, vickys lemon mushroom butter, gluten, dairy, egg & soy-free. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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

The ingredients needed to make Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free:
  1. Get 250 grams softened butter or dairy-free spread
  2. Prepare 250 grams chestnut mushrooms, finely chopped
  3. Take 30 grams dried porcini mushrooms or mixed mushrooms such as shiitake and oyster, soaked, drained then finely chopped
  4. Make ready 1 finely chopped onion
  5. Prepare 3 clove of garlic, finely chopped
  6. Get 2 sprigs of thyme
  7. Get 1 juice from half a lemon
  8. Prepare 2 tbsp brandy
  9. Prepare 1 handful of chopped parsley and tarragon
  10. Take 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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