Easy white bread
A great recipe for an electric breadmaker – or do it the traditional way
Mushroom butter on toast
Serves 8
Easy
Prep:
Cook:
Plus chilling
This make-ahead starter delivers all the flavour of mushrooms on toast without any last-minute frying
Skip to ingredients
- 250g pack buttersoftened
- 1 onionvery finely chopped
- 3 garlic clovesfinely chopped
- 2 thymesprigs, plus extra to serve
- 30g pack dried porcinimushrooms, soaked, drained and finely chopped
- 250g pack chestnut mushroomsfinely chopped
- 2 tbsp brandy
- juice ½ lemon
- small handful each parsleyand tarragon, finely chopped
- toasted breadand salad leaves, to serve
Nutrition: per serving
- kcal266
- fat26g
- saturates16g
- carbs4g
- sugars1g
- fibre2g
- protein2g
- salt0.39glow
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.
