130 g/4½ oz butter, softened, plus extra for frying
100 g/3½ oz mushrooms, sliced
1 tablespoon chopped fresh flat-leaf parsley
salt and pepper


1.Melt 25 g/1 oz of the butter in a saucepan.
2.Add the mushrooms, season with salt and pepper and cook over a medium heat, stirring Occasionally, for about 5 minutes until tender.
3.Transfer to a food processor and process to a purée, then leave to cool.
4.Cream the remaining butter in a bowl, then beat in the mushrooms and parsley.
5.For canapés, crostini or grilled meat.

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