Simple Way to Make Speedy Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free

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

Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free is something which I’ve loved my entire 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 250 grams softened butter or dairy-free spread
2. Take 250 grams chestnut mushrooms, finely chopped
3. Make ready 30 grams dried porcini mushrooms or mixed mushrooms such as shiitake and oyster, soaked, drained then finely chopped
4. Make ready 1 finely chopped onion
5. Prepare 3 clove of garlic, finely chopped
6. Take 2 sprigs of thyme
7. Make ready 1 juice from half a lemon
8. Prepare 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 is going to wrap it up with this special food vickys lemon mushroom butter, gluten, dairy, egg & soy-free recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!