{
  "@context": "http://schema.org/",
  "@type": "Recipe",
  "name": "<NAME>",
  "author": {
    "@type": "Person",
    "name": "<NAME>"
  },
  "description": "",
  "datePublished": "2019-02-15T19:59:57+00:00",
  "image": [
    "https://www.example.com/image.png"
  ],
  "recipeYield": "200 g",
  "prepTime": "PT5M",
  "cookTime": "PT10M",
  "recipeIngredient": [
    "80 g clarified butter,",
    "1 kg button mushrooms (very finely chopped),",
    "1 lemon (juice only),",
    "60 g shallots (finely chopped),",
    "100 ml double cream,",
    "2 tbsp chopped parsley."
  ],
  "recipeInstructions": [
    "1. Heat the clarified butter in a pan over a medium heat.",
    "2. Add the mushrooms and lemon juice and cook, stirring from time to time, until all the moisture has evaporated.",
    "3. Add the shallot and cook for another 2 minutes, then pour in the cream and cook, stirring, until it is all absorbed.",
    "4. Add the chopped parley and season to taste. Set aside to cool, then chill. "
  ],
  "recipeCategory": null,
  "recipeCuisine": "French",
  "keywords": [
    "Meat"
  ],
  "tool": []
}