Mushroom butter on toast

• pack butter↗250g g

  softened

• onion↗1

  very finely chopped

• garlic cloves↗3

  finely chopped

• thyme↗2

  sprigs, plus extra to serve

• pack dried porcini↗30g g

  mushrooms, soaked, drained and finely chopped

• pack chestnut mushrooms↗250g g

  finely chopped

• brandy↗2 tbsp
• juice ½ lemon
• small handful each parsley

  and tarragon, finely chopped

• toasted bread

  and salad leaves, to serve

Step-by-step instructions

1. 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.

2. 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.