Mushroom butter on toast

Mushroom butter on toast

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 20 mins Plus chilling

Skill level

Easy

Servings

Serves 8

This make-ahead starter delivers all the flavour of mushrooms on toast without any last-minute frying

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
266
protein
2g
carbs
4g
fat
26g
saturates
16g
fibre
2g
sugar
1g
salt
0.39g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Melt 50g butter in a pan and gently fry the onion until softened. Add the garlic and thyme and fry for 1 min more. Tip in all the mushrooms and toss to coat in the butter. Cook on a high heat for 5-8 mins until soft. Pour over the brandy and lemon juice, then cook for 2-3 mins more or until all the liquid has evaporated. Turn off the heat, add the herbs and seasoning, then allow to cool.
  2. Once cooled, remove the thyme. Mix the mushrooms with the remaining butter, then divide between 4 ramekins. Chill until firm, or for up to 2 days, then serve a ramekin, topped with a thyme sprig, between 2 to share with toasted bread and dressed salad leaves.

Recipe from Good Food magazine, December 2010

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
pablopicasso's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

p99578-5's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

kathrynminifie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

susure's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

crystalsinger's picture

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

ncawley's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I agree there was too much butter.

lenawylie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

knewton2010's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

Questions

Tips