thyme Archives

Lasagne recipes

Open mushroom lasagne

20 minutes

Jelly recipes

Meats, black label jelly and truffle oil

25 minutes plus 2 hours to set

Mushroom garlic butter

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

250 g portobellini or porcini mushrooms
100 g butter
A few sprigs thyme
2–3 cloves garlic, crushed
2 T chopped chives
Sea salt and freshly ground black pepper
Chives, to garnish

Method

Rinse or brush the mushrooms to remove any grit and dry well before chopping coarsely.
In a saucepan over a medium to low heat, gently melt the butter with the thyme, then add the mushrooms. Cook over a fairly brisk heat until tender. Stir in the garlic and chopped chive and season to taste.
Remove the thyme and discard before blending until smooth. Spoon into a serving dish, allow to cool and chill until firm.

TASTE’s take:
Spread this fragrant butter on hot toasted rye or serve as a dip for radishes, chicory spears, celery sticks or hot baby potatoes. Or toss into hot steamed or roasted vegetables.

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Mushroom garlic butter

Mushroom garlic butter

Ingredients

Method