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

Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, vickys lemon mushroom butter, gluten, dairy, egg & soy-free. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free is something that I have loved my whole life.

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

So that’s going to wrap this up with this special food vickys lemon mushroom butter, gluten, dairy, egg & soy-free recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!