Name Mushrooms with Parsley and Garlic Butter

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Mushrooms-with-Parsley-and-Garlic-ButterIngredients:
* 125 g (4 oz) unsalted butter, softened
* 2 large garlic cloves, crushed
* 1 teaspoon lemon juice
* 4 tablespoons finely chopped parsley
* 250 g (8 oz) even-sized button mushrooms, wiped clean
* 2-3 tablespoons brandy
* salt and pepper

1. Mix the butter with the garlic, lemon juice, parsley, and salt and pepper to taste until well blended. Divide the butter into 2 equal portions and then roll one of them into a short stubby sausage shape. Wrap it in greaseproof paper or foil and chill it thoroughly in the refrigerator (or put it into the freezer for 1 hour).
2. Melt the other portion of flavoured butter. Arrange the mushrooms on a large piece of double thickness foil and spoon the melted butter over. Fold over the sides of the foil and twist together to form a secure, sealed parcel.
3. Place the foil parcel on the grid of a preheated barbecue and cook over the hot coals for about 10 minutes until the mushrooms are tender. Open the foil and spoon the brandy over. Cut the chilled butter into slices and lay it on top of the mushrooms. Serve immediately with French bread.

Serves: 4-6

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