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

• 250 grams softened butter or dairy-free spread
• 250 grams chestnut mushrooms, finely chopped
• 30 grams dried porcini mushrooms or mixed mushrooms such as shiitake and oyster, soaked, drained then finely chopped
• 1 finely chopped onion
• 3 clove of garlic, finely chopped
• 2 sprigs of thyme
• 1 juice from half a lemon
• 2 tbsp brandy
• 1 handful of chopped parsley and tarragon
• 1 mixed salad leaves and toast to serve

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.
9. Serve spread on toasted bagette or ciabatta bread with a mixed salad

butter, chestnut mushrooms, porcini mushrooms, onion, clove of garlic, thyme, lemon, brandy, handful, mixed salad

Taken from cookpad.com/us/recipes/333944-vickys-lemon-mushroom-butter-gluten-dairy-egg-soy-free (may not work)