England / Appetizers

Potted mushrooms

Name: Potted mushrooms
Prep time: 15 min
Cook time: 15 min
Yield: 4 portions
Cuisine: England
Ingredients: 300 g mushrooms, finely chopped; 50 g butter; 1 shallot, minced; 0.25 tsp ground nutmeg; 1 tbsp lemon juice; 4 bread slices

Chopped buttery mushrooms served chilled with toast.

Prep15 min

Cook15 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Melt half the butter and cook shallot gently for three minutes.
Add mushrooms and cook 10 minutes until soft and their moisture has evaporated.
Stir in remaining butter, nutmeg and lemon. Divide among four small containers, cool promptly and refrigerate.
Serve chilled or briefly brought to serving temperature with freshly toasted bread. Use refrigerated within two days.

A little kitchen note

Butter is for flavor, not a preservation method; keep this spread refrigerated. Untested editorial home-cooking adaptation; timings are estimates.

Allergen notes

Milk, wheat. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 198 kcal
Protein: 5.5 g
Carbs: 20.1 g
Fat: 11.4 g
Fibre: 2.1 g
Total sugar: 4.2 g
Sodium: 153 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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