Buttered Mushrooms

For the starter for my pre-Christmas Dinner I needed something I could prep ahead, that was vegetarian and that we all would enjoy! I settled on this recipe because it fit all of the criteria, however, I really should have read the recipe, serves 8! When you think about it (I was too stressed to think!) it is basically butter, very, very tasty butter but still, no one needs a whole ramekin of butter! (Except my Dad it would seem, who ate the whole of his!) I have a lovely set of mini ramekins, which would have been the perfect vehicle for this but no matter, I’m not objecting to keeping the leftovers. Oh, I can already imagine this simply stired through some plain pasta with a sprinkling of parmesan! Delish!

Serves 8 (or 4 fathers with shoclingly low cholesterol considering!)

250g butter, softened (Whatever you like to eat is fine, I use Lurpack Lightly Salted)
1 onion, very finely chopped
3 garlic cloves, crushed
3 sprigs of thyme, plus extra to garnish
30g dried porcini mushroom
250g chestnut mushrooms, finely chopped
2 tbsp brandy
3 tbsp lemon juice
1 tbsp parsley, chopped or dried
crusty bread rolls and salad to serve

– Soak your mushrooms in a pint or so of boiled water. Then drain them then chop, keeping the stock for something else as it’s too good to waste!
– Melt 50g of the butter in a large pan then add the onions and fry until soft.
– Add the garlic and your sprigs of thme and cook for another minute or two.
– Add both your mushrooms and stir well so they’re coated. Cook for about 10 minutes until soft.
– Add the brandy and lemon juice and cook until no more liquid remains.
– Turn off the heat, stir through the parsley and season to taste. I’d add a fair sprinkling of salt as mushrooms need it. I’m also keen on a hefty grind of pepper.
– Leave the mushrooms to cool.
– Once cool, fish out your thyme sprigs.
– Soften your butter so it’s just on the point of melting. You can either use the defrost setting on the microwave or beat, beat, beat it!
– Mix the mushrooms into the butter then divide between 8 ramekins/bowls/teacups, whatever!
– Chill until set but take out of the fridge 30 minutes before you want to serve it so the butter softenes to spreading consistency.
– Serve with a small salad and crusty bread rolls.