MUSHROOM BUTTER - I used mostly chanterelles
Автор: Homesteading in North Florida
Загружено: 2021-08-30
Просмотров: 757
Garlic butter is good. MUSHROOM BUTTER is BETTER! Enjoy this treat on meat, baked potatoes, on pasta ...... or butter your toast with it. It's delicious and very easy to make.
Recipe:
1 - 1.5 lbs mushrooms of choice.
1/2 pound butter (splurge and get quality butter, it's worth it)
at least 3 cloves garlic - finely minced
Herbs are to taste, I use:
1 tablespoon dried parsley
1 tablespoon dried basil
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon ground black pepper
salt to taste
Chop cleaned mushrooms into approximately 1/4 inch pieces and dry saute (not oil or fat) on low to medium heat in a pan. Mushrooms will release moisture. Keep sauteing until all moisture has evaporated.
Let cool and incorporate cooled mushrooms in softened butter. Add all garlic, herbs, pepper and salt.
Allow to harden in refrigerator until it can be molded (careful not to over-harden).
Put butter on wax or parchment paper, form into sausage of desired thickness, twist ends and put in freezer.
When ready to use, remove from freezer, let warm and soften just a little, cut slices off and return remaining butter to freezer.
ENJOY!
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