Mushroom butter over toast
Prep:
15 mins
Cook:
20 mins
Easy to make ahead and use when desired.
250g butter, softened
1 onion, very finely chopped
3 garlic cloves, finely chopped
2 thyme sprigs, plus extra to serve
30g dried porcini mushrooms, soaked, drained and finely chopped
250g 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
In a pan, melt 50g butter and fry the onion until softened.
Add the garlic and thyme and fry for 1 minute more.
Tip in all the mushrooms and stir to coat well in the butter.
Cook on a high heat for 5-8 minutes until soft.
Pour over the brandy and lemon juice, then cook for 2-3 minutes more or until all the liquid has evaporated.
Turn off the heat, add the herbs and seasoning, then allow to cool.
Once cooled, 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.
Serves
8
Preparation Time
15 minutes
Cooking Time
20 minutes
Main ingredients
Dairy, Fruit, Alcohol, Vegetables, Bread
Recipe Type
Starters
Level of Difficulty
Easy
