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Mushroom butter on toast

Mushroom butter on toast

A star rating of 3.5 out of 5.10 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Serves 8

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

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal266
fat26g
saturates16g
carbs4g
sugars1g
fibre2g
protein2g
low insalt0.39g
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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

Method

  • STEP 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.

  • STEP 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

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A star rating of 3.5 out of 5.10 ratings
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