Mushroom butter on toast

Mushroom butter on toast

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

Prep: 15 mins Cook: 20 mins Plus chilling


Serves 8
This make-ahead starter delivers all the flavour of mushrooms on toast without any last-minute frying

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal266
  • fat26g
  • saturates16g
  • carbs4g
  • sugars1g
  • fibre2g
  • protein2g
  • salt0.39g
Save to My Good Food
Please sign in or register to save recipes.


  • 250g pack butter, softened



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, very finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic cloves, finely chopped
  • 2 thyme sprigs, plus extra to serve


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 30g pack dried porcini mushrooms, soaked, drained and finely chopped
  • 250g pack chestnut mushrooms, finely chopped
  • 2 tbsp brandy



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • juice ½ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small handful each parsley and tarragon, finely chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • toasted bread and salad leaves, to serve


  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.

Ads by Google

Comments, questions and tips

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

Comments (9)

laonie's picture

You will achieve a far superior result for this recipe if you use regular field or small portobello mushrooms instead of chestnut and slow roast them for around 2 hours on a low heat before you add them to the onions. The depth of flavour is amazing and any leftovers work wonderfully as a topping for steak or pan-fried chicken.

pablopicasso's picture

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

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

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

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

I agree there was too much butter.

lenawylie's picture

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

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

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…