Recipe of Any-night-of-the-week Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, vickys lemon mushroom butter, gluten, dairy, egg & soy-free. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

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To get started with this recipe, we have to 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. Make ready 250 grams softened butter or dairy-free spread
2. Prepare 250 grams chestnut mushrooms, finely chopped
3. Get 30 grams dried porcini mushrooms or mixed mushrooms such as shiitake and oyster, soaked, drained then finely chopped
4. Take 1 finely chopped onion
5. Prepare 3 clove of garlic, finely chopped
6. Get 2 sprigs of thyme
7. Prepare 1 juice from half a lemon
8. Take 2 tbsp brandy
9. Make ready 1 handful of chopped parsley and tarragon
10. Get 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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