Ad

Nutrition: per serving

  • kcal266
  • fat26g
  • saturates16g
  • carbs4g
  • sugars1g
  • fibre2g
  • protein2g
  • salt0.39g
    low
Ad

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

Ad

Comments, questions and tips (9)

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

laonie

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…

pablopicasso

A star rating of 5 out of 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

A star rating of 1 out of 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…

kathrynminifie

A star rating of 4 out of 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

A star rating of 5 out of 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.

Ad
Ad
Ad