Skip to content Skip to sidebar Skip to footer

Recipe of Any-night-of-the-week Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free

date: 2020-07-21T13:41:39.584Z
image: https://img-global.cpcdn.com/recipes/44997824/751x532cq70/vickys-lemon-mushroom-butter-gluten-dairy-egg-soy-free-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/44997824/751x532cq70/vickys-lemon-mushroom-butter-gluten-dairy-egg-soy-free-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/44997824/751x532cq70/vickys-lemon-mushroom-butter-gluten-dairy-egg-soy-free-recipe-main-photo.jpg
author: Dean Doyle
ratingvalue: 4.5
reviewcount: 43370
recipeingredient:
- "250 grams softened butter or dairyfree spread" - "250 grams chestnut mushrooms finely chopped" - "30 grams dried porcini mushrooms or mixed mushrooms such as shiitake and oyster soaked drained then finely chopped" - "1 finely chopped onion" - "3 clove of garlic finely chopped" - "2 sprigs of thyme" - "1 juice from half a lemon" - "2 tbsp brandy" - "1 handful of chopped parsley and tarragon" - "1 mixed salad leaves and toast to serve"
recipeinstructions:
- "Melt 50g of the butter then fry off the onion and garlic in it until softened" - "Add the mushrooms and thyme and coat in the butter, then cook until soft, around 5 minutes" - "Add the lemon juice and brandy and cook for 2 minutes or until the liquid has gone" - "Take off the heat and remove the thyme sprigs" - "Mix in the parsley and tarragon then let cool completely" - "Mix the mushrooms with the rest of the butter and divide into 4 ramekins" - "Chill until firm or up to 2 days, then serve" - "One ramekin will be enough for 2 people to share. Serve spread on toasted bagette or ciabatta bread with a mixed salad"
categories:
- Recipe
tags:
- vickys - lemon - mushroom
katakunci: vickys lemon mushroom
nutrition: 265 calories
recipecuisine: American
preptime: "PT34M"
cooktime: "PT39M"
recipeyield: "3"
recipecategory: Dessert

---


![Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free](https://img-global.cpcdn.com/recipes/44997824/751x532cq70/vickys-lemon-mushroom-butter-gluten-dairy-egg-soy-free-recipe-main-photo.jpg)

Hey everyone, I hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, vickys lemon mushroom butter, gluten, dairy, egg & soy-free. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Find The Perfect Coffee For You! Mini Bath Bombs perfect for kids and adults or as wedding favors. Our new and improved Bath Eggs are perfect for kids of all ages Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free A nice light bite that can be used as a starter or a dinner party appetiser. Great recipe for Vickys Citrus Mushrooms, Gluten, Dairy, Egg & Soy-Free.

Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They're fine and they look fantastic. Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free is something which I have loved my whole life.


To get started with this particular recipe, we have to prepare a few components. You can cook vickys lemon mushroom butter, gluten, dairy, egg & soy-free using 10 ingredients and 8 steps. Here is how you cook that.



##### The ingredients needed to make Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free:

1. Make ready 250 grams softened butter or dairy-free spread 1. Prepare 250 grams chestnut mushrooms, finely chopped 1. Take 30 grams dried porcini mushrooms or mixed mushrooms such as shiitake and oyster, soaked, drained then finely chopped 1. Make ready 1 finely chopped onion 1. Take 3 clove of garlic, finely chopped 1. Get 2 sprigs of thyme 1. Take 1 juice from half a lemon 1. Get 2 tbsp brandy 1. Make ready 1 handful of chopped parsley and tarragon 1. Get 1 mixed salad leaves and toast to serve

See more ideas about Recipes, Food, Cooking recipes. Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't. Made in Vicky's bakery on Radmore farm, using free range eggs.



##### Instructions to make Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free:

1. Melt 50g of the butter then fry off the onion and garlic in it until softened 1. Add the mushrooms and thyme and coat in the butter, then cook until soft, around 5 minutes 1. Add the lemon juice and brandy and cook for 2 minutes or until the liquid has gone 1. Take off the heat and remove the thyme sprigs 1. Mix in the parsley and tarragon then let cool completely 1. Mix the mushrooms with the rest of the butter and divide into 4 ramekins 1. Chill until firm or up to 2 days, then serve 1. One ramekin will be enough for 2 people to share. Serve spread on toasted bagette or ciabatta bread with a mixed salad

The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't. Made in Vicky's bakery on Radmore farm, using free range eggs. This is a deep single layer vanilla, lemon zest and poppy seed all-butter Sponge, that is topped with a zingy lemon icing. Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't.

So that's going to wrap it up for this exceptional food vickys lemon mushroom butter, gluten, dairy, egg & soy-free recipe. Thanks so much for your time. I am sure you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!