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

You can have Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free using 10 ingredients and 8 steps. Here is how you cook that.

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

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

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

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.