How to Make Delicious Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free

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

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We hope you got benefit from reading it, now let’s go back to vickys lemon mushroom butter, gluten, dairy, egg & soy-free recipe. To cook vickys lemon mushroom butter, gluten, dairy, egg & soy-free you need 10 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to make Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free:

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

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