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

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, vickys lemon mushroom butter, gluten, dairy, egg & soy-free. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free is something that I’ve loved my whole life.

To begin with this particular recipe, we have to 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 it.

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. Prepare 30 grams dried porcini mushrooms or mixed mushrooms such as shiitake and oyster, soaked, drained then finely chopped
  4. Get 1 finely chopped onion
  5. Make ready 3 clove of garlic, finely chopped
  6. Prepare 2 sprigs of thyme
  7. Get 1 juice from half a lemon
  8. Make ready 2 tbsp brandy
  9. Prepare 1 handful of chopped parsley and tarragon
  10. Take 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 it up for this special food vickys lemon mushroom butter, gluten, dairy, egg & soy-free recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!