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

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vickys lemon mushroom butter, gluten, dairy, egg & soy-free. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, 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 recipe, we must 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 it.

The ingredients needed to make Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free:
  1. Get softened butter or dairy-free spread
  2. Prepare chestnut mushrooms, finely chopped
  3. Prepare dried porcini mushrooms or mixed mushrooms such as shiitake and oyster, soaked, drained then finely chopped
  4. Take finely chopped onion
  5. Take of garlic, finely chopped
  6. Get sprigs of thyme
  7. Get juice from half a lemon
  8. Get brandy
  9. Take handful of chopped parsley and tarragon
  10. Make ready 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. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!