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

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive 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 tasty. This will be really delicious.

Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. 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. Make ready 250 grams softened butter or dairy-free spread
  2. Prepare 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. Take 1 finely chopped onion
  5. Get 3 clove of garlic, finely chopped
  6. Make ready 2 sprigs of thyme
  7. Take 1 juice from half a lemon
  8. Prepare 2 tbsp brandy
  9. Prepare 1 handful of chopped parsley and tarragon
  10. Take 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 is going to wrap it up for this special food vickys lemon mushroom butter, gluten, dairy, egg & soy-free recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!