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