Summary

Ingredients

• 0.5 ½ cube yeast, as fresh as possible
• 100 g mushrooms, fresh
• 1 tablespoon butter, or margarine, for frying
• salt and pepper
• nutmeg
• Dill, little, but as fresh as possible
• 1 teaspoon, leveled parsley, very finely chopped
• 50 g butter, soft, max.room temperature

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Instructions

1. Cut the mushrooms into very small cubes. Very carefully crumble the yeast into the butter or margarine and stir over low heat until bubbles form and a creamy consistency forms. Add salt and pepper. Gradually add the mushrooms, stirring constantly, allow to evaporate a little. The ingredients should mix, but the mushrooms should stay firm to the bite (don`t let the color put them off!). Remove from heat after about 5 minutes. Let cool and mix in the herbs loosely. Mix with the butter in a bowl.
2. The spread tastes wonderfully of mushrooms and forest, best on a garlic baguette.