This mushroom butter recipe is the perfect condiment for toasted bread, topping for canapes but also to flavor some mushroom-based dishes.
Yields: 4 portion
Prep Time: 10 mins Cook Time: 25 mins Total: 1hr 35 mins
WHY SHOULD YOU TRY MUSHROOM BUTTER?
The recipe is simple: you need to mix the butter at room temperature with the mushrooms and season with garlic and parsley in a pan.
Mushroom butter will become easily one of your favorite kinds of butter because of its versatility. You can serve it with canapes, pasta, and the best condiment for steaks, vegetables, and roast potatoes.
Now the options are two:
- Prepare a small batch of butter and refrigerate for up to 5 days.
- Prepare a bigger batch and divide it into batches so that you can keep one in the refrigerator and freeze the other batches.
INGREDIENTS
Butter. Soft butter cut into pieces.
Garlic. Finely minced or garlic powder work well.
Porcini mushrooms. Don’t use the most expensive mushrooms or hard stems for this recipe. Thinly sliced or chopped mushrooms work out best.
Salt & pepper. Use just a pinch.
Parsley. Use fresh parsley dried and chopped.
INSTRUCTIONS
STEP 1 – COOK THE MUSHROOMS
- Make sure the butter is soft before starting
- Add a tbsp of butter to a pan and put it on medium heat. Let the butter foam and then add some of the mushrooms, ensuring there are no mushrooms on top of each other.
- Toss and mix the mushrooms frequently so that all the mushrooms are toasted evenly.
- If the mushrooms don’t fit in a single layer, then replace the cooked ones with another batch until all mushrooms are cooked. Then add all mushrooms back into the pan.
STEP 2 – MIX THE HERBS, MUSHROOMS & BUTTER
- Add the parsley, garlic, and salt cooking for a minute.
- Put all the mushrooms in a clean bowl folding the butter into the mixture. Refrigerate for an hour to harden up before serving
STEP 3 – SHAPE THE BUTTER
- Pour butter into a serving bowl and refrigerate until it’s hard enough to form. for at least an hour before serving. Note that butter will harden again in the fridge, so if you want it to be spreadable, take it out of the refrigerator a few minutes before serving.
- Use parchment paper to roll in the form of a log and then either put it back in the refrigerator or freeze for up to 6 months.
- The butter keeps good in the refrigerator for 5 days.
OTHER DIPS YOU MIGHT LIKE
Compound Herb Mushroom Butter
Ingredients
- 8 oz Butter soft (cut into pieces)
- 1 clove Garlic
- 8 oz Porcini mushrooms fresh (sliced)
- 1 pinch Salt
- 1 pinch Pepper ground
- 3 tbsp Parsley fresh (washed, dried and chopped)
Instructions
- Make sure the butter is soft before starting
- Add a tbsp of butter in a pan and put on medium heat. Let the butter foam and then add some of the mushrooms making sure there are no mushrooms on top of each other.
- Toss and mix the mushrooms frequently so that all the mushrooms are toasted evenly.
- If the mushrooms don't fit in a single layer, then replace the cooked ones with another batch until all mushrooms are cooked. Then add all mushrooms back in the pan.
- Add the parsley, garlic and salt cooking for a minute.
- Put all the mushrooms in a clean bowl folding the butter into the mixture. Refrigerate for an hour to harden up before serving
- Pour butter into a serving bowl and refrigerate until it's hard enough to form. for at least an hour before serving. Note that butter will harden again in the fridge, so if you want it to be spreadable, take out of the fridge a few minutes before serving.
- Use parchment paper to roll in the form of a log and then either put back in the refrigerator or freeze for up to 6 months.
- The butter keeps good in the refrigerator for 5 days.