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

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

Source : Melt 50g Of The Butter Then Fry Off The Onion And Garlic In It Until Softenedadd The Mushrooms And Thyme And Coat In The Butter Then Cook Until Soft A...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : December 16, 2025

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

Ingredients

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

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