If you have some cosmetically challenged pieces of porcini, whip up this butter and gift to your favorite people, or serve at a dinner with the skewers, or freeze it for later. It’s super rich—with the porcini flavor going beyond a compound butter.
MAKES ABOUT 1 CUP
1 cup unsalted butter, divided
1 shallot, minced
½ cup porcini, cut into small cubes or slices
1 clove garlic
½ teaspoon rosemary, minced
½ teaspoon salt
Pinch of freshly ground black pepper
In a bowl, let ½ cup of the butter warm to room temperature.
In a small saucepan over medium-low heat, melt the other ½ cup of the butter. Add the shallot, stir, and a minute later add the porcini and garlic.
Sauté and then add the rosemary, salt, and pepper.
When everything is soft and cooked through, add to the room temperature butter. With an immersion blender, puree into a smooth paste. (You can also make this with a blender, but it’s a pain to clean afterward.)
Store in 4-ounce mason jars in the fridge. It will be good for 1 to 2 months, or freeze it for up to a year.
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