150g butter, softened
25g fresh flat leaf parsley,
½ tbsp brandy
1 tsp Dijon mustard
4 cloves garlic, peeled
1 shallot, peeled and roughly chopped
Pinch freshly grated nutmeg
2 x 250g packs Waitrose Leckford Estate Portabellini Mushrooms
30g fresh breadcrumbs
1 tbsp olive oil
4 slices sourdough bread, toasted
1. Preheat the oven to 200°C, gas mark 6. Place the butter, parsley, brandy, Dijon, garlic, shallot and nutmeg in a small bowl food processor and pulse until chopped. Scrape onto some baking parchment and roll into a cylinder, then place in the fridge to harden and infuse with flavour overnight.
2. Peel the mushrooms and place on a baking sheet. Toss the breadcrumbs in the olive oil then scatter over the mushrooms and dot with two thirds of the butter. Season well.
3. Place in the oven to bake for
10 minutes until juicy and tender. Heat the remaining butter in a small saucepan. Serve the mushrooms on the toast and drizzle with the remaining warmed butter.
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