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Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 15 minutes
Serving : 8
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Prepare the ingredients before making Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free for your family or friends.

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

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

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

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Melt 50g of the butter then fry off the onion and garlic in it until softened
  • Step 2
  • Add the mushrooms and thyme and coat in the butter, then cook until soft, around 5 minutes
  • Step 3
  • Add the lemon juice and brandy and cook for 2 minutes or until the liquid has gone
  • Step 4
  • Take off the heat and remove the thyme sprigs
  • Step 5
  • Mix in the parsley and tarragon then let cool completely
  • Step 6
  • Mix the mushrooms with the rest of the butter and divide into 4 ramekins
  • Step 7
  • Chill until firm or up to 2 days, then serve
  • Step 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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