Name: Mushroom butter on toast
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 250g pack butter , softened -; 1 onion , very finely chopped -; 3 garlic cloves , finely chopped -; 2 thyme sprigs, plus extra to serve -; 30g pack dried porcini mushrooms, soaked, drained and finely chopped -; 250g pack chestnut mushrooms , finely chopped -; 2 tbsp brandy -; juice ½ lemon -; small handful each parsley and tarragon, finely chopped -; toasted bread and salad leaves, to serve -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Mushroom butter on toast

1. 250g pack butter , softened -

2. 1 onion , very finely chopped -

3. 3 garlic cloves , finely chopped -

4. 2 thyme sprigs, plus extra to serve -

5. 30g pack dried porcini mushrooms, soaked, drained and finely chopped -

6. 250g pack chestnut mushrooms , finely chopped -

7. 2 tbsp brandy -

8. juice ½ lemon -

9. small handful each parsley and tarragon, finely chopped -

10. toasted bread and salad leaves, to serve -

How to cook deliciously - Mushroom butter on toast

1. Stage

Melt 50g butter in a pan and gently fry the onion until softened. Add the garlic and thyme and fry for 1 min more. Tip in all the mushrooms and toss to coat in the butter. Cook on a high heat for 5-8 mins until soft. Pour over the brandy and lemon juice, then cook for 2-3 mins more or until all the liquid has evaporated. Turn off the heat, add the herbs and seasoning, then allow to cool.

2. Stage

Once cooled, remove the thyme. Mix the mushrooms with the remaining butter, then divide between 4 ramekins. Chill until firm, or for up to 2 days, then serve a ramekin, topped with a thyme sprig, between 2 to share with toasted bread and dressed salad leaves.