Wild Mushroom Butter

Gorgeous on toasted bread.

Ingredients


  • 1 tblsp olive oil
  • 1 shallot, finely diced
  • 1 garlic clove, crushed
  • 50g (2oz) mixed wild mushrooms, roughly chopped (such as cep, chanterelle, shiitake and oyster)
  • 1 tblsp cream
  • 1 tblsp Madeira
  • 1 tsp chopped fresh flat-leaf parsley
  • ½ tsp chopped fresh thyme
  • 100g (4oz) butter, diced (at room temperature)
  • Sea salt and freshly ground black pepper

Method

  1. Heat the olive oil in a pan over a medium heat and add the shallot, garlic and mushrooms. Cook gently for 5 minutes, until cooked through and tender but not coloured.
  2. Stir in the Madeira, cream and herbs and cook for a further 3 minutes, until the liquid has completely reduced and evaporated. Season to taste and leave to cool, then place in a food processor with the butter and purée until smooth.
  3. Using a spatula, scrape out onto a square of parchment paper and roll into a cylinder about 2.5cm (1in) thick, twisting the ends to secure.
  4. Chill for at least 2 hours to harden.
  5. Use as required. This will keep for up to 2 weeks in the fridge or it can be frozen.




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