Name: Mushroom butter on toast
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Cuisine: British
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

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Mushroom butter on toast

Mushroom butter on toast

Good Food team

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Serves 8

Easy

Prep: 15 mins

Cook: 20 mins

Plus chilling

A star rating of 3.5 out of 5.10 ratingsRate

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

Freezable

Vegetarian

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Easy white bread

A star rating of 4.7 out of 5.701 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal266
fat26g
saturates16g
carbs4g
sugars1g
fibre2g
protein2g
salt0.39g

low

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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