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

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, vickys lemon mushroom butter, gluten, dairy, egg & soy-free. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free is something which I have loved my entire life.

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

The ingredients needed to make Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free:
  1. Take 250 grams softened butter or dairy-free spread
  2. Take 250 grams chestnut mushrooms, finely chopped
  3. Take 30 grams dried porcini mushrooms or mixed mushrooms such as shiitake and oyster, soaked, drained then finely chopped
  4. Prepare 1 finely chopped onion
  5. Make ready 3 clove of garlic, finely chopped
  6. Make ready 2 sprigs of thyme
  7. Get 1 juice from half a lemon
  8. Get 2 tbsp brandy
  9. Make ready 1 handful of chopped parsley and tarragon
  10. Take 1 mixed salad leaves and toast to serve
Instructions 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 is going to wrap it up with this special food vickys lemon mushroom butter, gluten, dairy, egg & soy-free recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!