How to Prepare Perfect Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free

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You can serve butter mushrooms topped on toasts or with a wrap or taco. They also taste good as a stuffing for sandwiches or pita bread. I usually make this dish and serve with Indian Flatbread. You can have Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free using 10 ingredients and 8 steps. Here is how you cook that.

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

1. Prepare 250 grams of softened butter or dairy-free spread.
2. Prepare 250 grams of chestnut mushrooms, finely chopped.
3. You need 30 grams of dried porcini mushrooms or mixed mushrooms such as shiitake and oyster, soaked, drained then finely chopped.
4. You need 1 of finely chopped onion.
5. It's 3 clove of of garlic, finely chopped.
6. It's 2 of sprigs of thyme.
7. Prepare 1 of juice from half a lemon.
8. It's 2 tbsp of brandy.
9. It's 1 of handful of chopped parsley and tarragon.
10. You need 1 of mixed salad leaves and toast to serve.

Melt butter in a lidded saute pan or skillet over low heat. Add mushrooms and toss with garlic butter to coat. Meaty whole mushrooms mingle with gently browning butter, and some garlic and fresh thyme get tossed into the skillet at the end to deliciously perfume the browned beauties. gluten-free. Melt the butter in a large skillet over medium heat.

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

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.

Add the mushrooms and season with the salt and pepper. Make Lemon Curd at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network Ñ it's the perfect filling for cakes, pastries and tarts. Cream the butter and beat in the sugar and lemon mixture. I found another recipe the other day. Sauted onions, garlic, mushrooms, then added my baked chicken (cut into pcs) then added organic girl pepper greens and extra spinach leaves stirred it til.

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