Mushroom butter on toast

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

  • Prep:15 mins
    Cook:20 mins
    Plus chilling
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 266
  • fat 26g
  • saturates 16g
  • carbs 4g
  • sugars 1g
  • fibre 2g
  • protein 2g
  • salt 0.39g


  • 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


  1. 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.

  2. 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.

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