The BBC Good Food logo
Mushroom butter on toast

Mushroom butter on toast

A star rating of 3.5 out of 5.10 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • 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
low insalt0.39g


  • 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


  • 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

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.5 out of 5.10 ratings

Sponsored content