Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free
Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, vickys lemon mushroom butter, gluten, dairy, egg & soy-free. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free is something that I have loved my whole life. They are nice and they look fantastic.

"I thought my days of looking young and thin were long gone. 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. If you don't like the thought of cold, orange mushrooms you can use this as a marinade for a few hours just to give a bit of extra flavour.

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

The ingredients needed to make Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free:
  1. Get 250 grams softened butter or dairy-free spread
  2. Make ready 250 grams chestnut mushrooms, finely chopped
  3. Take 30 grams dried porcini mushrooms or mixed mushrooms such as shiitake and oyster, soaked, drained then finely chopped
  4. Prepare 1 finely chopped onion
  5. Get 3 clove of garlic, finely chopped
  6. Prepare 2 sprigs of thyme
  7. Take 1 juice from half a lemon
  8. Take 2 tbsp brandy
  9. Prepare 1 handful of chopped parsley and tarragon
  10. Take 1 mixed salad leaves and toast to serve

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.

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

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. 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. It has the most amazing golden yellow colour, as any good lemon curd should.

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