Mushroom Butter On Toast
This luxurious mushroom pâté is a flavorful blend of chestnut mushrooms, porcini mushrooms, and aromatic herbs, all enveloped in buttery goodness. The earthy richness of the mushrooms is complemented by the hint of brandy and lemon juice, creating a decadent spread perfect for sharing with friends or enjoying as a savory snack. Chill the pâté until firm, then serve with toasted bread and fresh salad leaves for a delightful appetizer experience.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
20M
Prep Time
PT15M
Yield
Serves 8
Nutrition
- Calories: 266 calories
- Fat Content: 26 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 4 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 2 grams protein
- Sodium Content: 0.39 milligram of sodium
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