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

Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, vickys lemon mushroom butter, gluten, dairy, egg & soy-free. It is one of my favorites. 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 popular of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook vickys lemon mushroom butter, gluten, dairy, egg & soy-free using 10 ingredients and 8 steps. Here is how you cook that.

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. Prepare 250 grams chestnut mushrooms, finely chopped
  3. Get 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. Make ready 3 clove of garlic, finely chopped
  6. Take 2 sprigs of thyme
  7. Take 1 juice from half a lemon
  8. Prepare 2 tbsp brandy
  9. Make ready 1 handful of chopped parsley and tarragon
  10. Make ready 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 will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!