Mushroom butter on toast

Latest comments and suggestions

• Ken Newton

  08 December 2010

  Ken Newton rated and commented on this recipe

  

  Disappointing! I like tarragon, but it completely overpowered the flavour of the other ingredients. Also, too much butter.

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• fluffycake

  10 December 2010

  fluffycake rated and commented on this recipe

  

  I really liked this recipe, I didn't have any tarragon so can't comment what it would have been like with it, but I wanted a good make ahead starter for christmas day. Will use this recipe, but may also add some cooked pancetta for the meat eaters and a few chilli flakes to add a kick. was unsure of adding the brandy but it gave it a lovely taste.

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• Madzia.A

  31 December 2010

  Madzia.A rated this recipe

  

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• ncawley

  31 December 2010

  ncawley rated and commented on this recipe

  

  I agree there was too much butter.

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• cornwall

  07 January 2011

  cornwall commented on this recipe

  I used this for a starter at a ladies wot lunch dinner party. I made it in the morning and kept a little butter back which I melted and dribbled over the finished pots to make it look like picture. That way less butter as people could leave the crust off. I also used the mushroom liquer from soaking the porcinis to take a mushroom soup to another level along with a drop of the brandy too!. Served with rustic toast, these pots went down fantastically

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• susure

  17 March 2011

  susure rated and commented on this recipe

  

  didn`t have tarragon, but recipe worked just as well without it. Used a teaspoon of salt. Don`t think that there was too much butter. Guests loved it.

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• KLM

  06 October 2011

  KLM rated and commented on this recipe

  

  Made for a Ladies Dinner. Very good prepare ahead starter which everyone enjoyed. I used fresh Tarragon and it was fine, not overpowering at all. Served with Melba Toast.

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• Madzia.A

  20 June 2012

  Madzia.A rated this recipe

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• Elaine

  29 November 2012

  Elaine rated and commented on this recipe

  

  This recipe was awful. I made it last Christmas for guests and it was just like eating solid butter with cold mushrooms in. There was far too much butter in the recipe and it overpowered the mushrooms. I'd spent a small fortune on different types of mushrooms so I was very dissapointed. I won't be making this again even though others have suggested using less butter. I'd rather try something else.

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• Pink Ginger

  18 December 2012

  Pink Ginger rated and commented on this recipe

  

  I made this for a dinner party starter, used slightly less butter, and no tarragon and it was absolutely fab (made some soda bread to go with it). Got thumbs up from all our guests.

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Ingredients

• 250g pack butter , softened
• 1 onion , very finely chopped
• 3 garlic cloves , finely chopped
• 2 thyme sprigs, plus extra to serve
• 30g pack dried porcini mushrooms, soaked, drained and finely chopped
• 250g pack chestnut mushrooms , finely chopped
• 2 tbsp brandy
• juice ½ lemon
• small handful each parsley and tarragon, finely chopped
• toasted bread and salad leaves, to serve

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 15 mins

Cook 20 mins

Vegetarian

Ingredients

• 250g pack butter , softened
• 1 onion , very finely chopped
• 3 garlic cloves , finely chopped
• 2 thyme sprigs, plus extra to serve
• 30g pack dried porcini mushrooms, soaked, drained and finely chopped
• 250g pack chestnut mushrooms , finely chopped
• 2 tbsp brandy
• juice ½ lemon
• small handful each parsley and tarragon, finely chopped
• toasted bread and salad leaves, to serve

PER SERVING

266 kcalories, protein 2g, carbohydrate 4g, fat 26 g, saturated fat 16g, fibre 2g, sugar 1g, salt 0.39 g

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