Heat half of the Lurpak® Slightly Salted Butter in a large frying pan. Add half the mushrooms and half of the onion. Stir continuously over a low heat. Once the mushrooms start producing liquid, turn the heat up and cook until the steam evaporates and the mushrooms are golden.
Remove the mushrooms and set aside. Repeat the process with the remaining mushrooms and onion.
Once all the mushrooms are cooked, return them to the pan with the garlic, chilli and thyme and season with salt and black pepper. Stir for one minute and then add tarragon, parsley and lemon juice. Check again for seasoning and serve on toasted bread, in pasta or stir into an omelette.
Tips
Coriander works well instead of the parsley.
If you don’t want to use assorted mushrooms, brown cap mushrooms work best for this recipe.
Mushrooms hold a lot of water so make sure you cook them until all the water has evaporated.
½ tsp crushed coriander seeds added at the beginning of cooking would be a fragrant addition to the dish.
