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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. You can have vickys lemon mushroom butter, gluten, dairy, egg & soy-free using 10 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free:
- Take 250 grams softened butter or dairy-free spread
- Get 250 grams chestnut mushrooms, finely chopped
- Use 30 grams dried porcini mushrooms or mixed mushrooms such as shiitake and oyster, soaked, drained then finely chopped
- Prepare 1 finely chopped onion
- Take 3 clove of garlic, finely chopped
- Provide 2 sprigs of thyme
- Provide 1 juice from half a lemon
- You need 2 tbsp brandy
- Prepare 1 handful of chopped parsley and tarragon
- You need 1 mixed salad leaves and toast to serve
Instructions to make Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free:
- Melt 50g of the butter then fry off the onion and garlic in it until softened
- Add the mushrooms and thyme and coat in the butter, then cook until soft, around 5 minutes
- Add the lemon juice and brandy and cook for 2 minutes or until the liquid has gone
- Take off the heat and remove the thyme sprigs
- Mix in the parsley and tarragon then let cool completely
- Mix the mushrooms with the rest of the butter and divide into 4 ramekins
- Chill until firm or up to 2 days, then serve
- One ramekin will be enough for 2 people to share. Serve spread on toasted bagette or ciabatta bread with a mixed salad
And for those of you who keep stating that. It has the most amazing golden yellow colour, as any good lemon curd should. And it's gluten, dairy and egg free - and, of course, vegan. And you'll want to have a jar on hand… all the time. Scrape down sides with spatula, insert butterfly, and add remaining ingredients.
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