Buttered mushrooms

AT A GLANCE

  • Serves 2 people

  • 400 gm mixed mushrooms, such as pine, Swiss brown and field mushrooms
  • 150 gm cultured butter (see note), coarsely chopped
  • 2 golden shallots, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 lemons, finely grated rind and juice only
  • ½ cup coarsely chopped flat-leaf parsley
  • ¼ cup coarsely chopped oregano
  • To serve: buttered toasted baguette
  • To serve: lemon wedges
01   Brush mushrooms clean, halve larger ones and set aside. Heat butter in a large frying pan over medium-high heat until foaming. Add shallot and garlic and cook until soft (4-5 minutes). Add mushrooms and cook, stirring, until just tender (4-5 minutes). Add lemon rind and juice, herbs, season to taste and serve with buttered toasted baguettes and lemon wedges.
Note Cultured butter has lactic acid cultures added to it, imparting a slightly tangy flavour.

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

BIER DE GARDE. , suggested by MAX ALLEN

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