Ingredients:

  • 250 grams chestnut mushrooms, finely chopped
  • 30 grams dried porcini mushrooms, soaked and chopped
  • 1 medium onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 sprigs fresh thyme
  • Juice of ½ lemon
  • 2 tablespoons brandy
  • 1 handful chopped fresh parsley
  • 1 handful chopped fresh tarragon
  • 250 grams unsalted butter, softened
  • Mixed salad leaves
  • Baguette or ciabatta bread, sliced and toasted

Instructions:

  1. Soak the dried porcini mushrooms in warm water. Finely chop all mushrooms (chestnut and rehydrated).
  2. Melt 50g butter in the frying pan. Sauté the onion and garlic until softened and translucent.
  3. Add the chopped mushrooms and thyme sprigs to the pan. Cook, stirring occasionally, until the mushrooms are softened (about 5 minutes).
  4. Add the lemon juice and brandy to the pan. Cook for 2 minutes, allowing the liquid to evaporate.
  5. Remove the pan from the heat and discard the thyme sprigs. Stir in the chopped parsley and tarragon. Allow the mixture to cool completely.
  6. In a mixing bowl, combine the cooled mushroom mixture with the remaining 200g softened butter. Mix well until evenly distributed.
  7. Divide the mushroom butter mixture evenly among the 4 ramekins. Cover and chill in the refrigerator until firm, at least 30 minutes.
  8. Serve the chilled mushroom butter spread on toasted baguette or ciabatta bread, alongside a mixed salad.