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

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, vickys lemon mushroom butter, gluten, dairy, egg & soy-free. One of my favorites food recipes. For mine, 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 favored of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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. Take 250 grams softened butter or dairy-free spread
  2. Take 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. Get 3 clove of garlic, finely chopped
  6. Take 2 sprigs of thyme
  7. Prepare 1 juice from half a lemon
  8. Make ready 2 tbsp brandy
  9. Get 1 handful of chopped parsley and tarragon
  10. Make ready 1 mixed salad leaves and toast to serve
Steps 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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