Porcini butter

Porcini butter

By
From
Meat
Makes
300 g
Photographer
Dean Cambray

This has a wonderful earthy flavour from the porcini mushrooms and goes especially well with grilled steak or mushrooms. You can buy porcini mushroom powder from specialty food stores, but it’s also easy to make your own at home. All you do is slice some porcini mushrooms thinly, leave them to dry out in a cool, airy spot, then blitz them to a powder in a food processor. The powder will store for several months in an airtight container and can be used in sauces, stuffings or to sprinkle on meats before and after grilling.

Ingredients

Quantity Ingredient
250g unsalted butter, at room temperature
4 tablespoons porcini powder
1 teaspoon thyme, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Method

  1. Put the butter into the bowl of an electric mixer and beat with the ‘k’ paddle until very pale and fluffy. Add the remaining ingredients and mix in well. Tip the flavoured butter out onto a large square of plastic wrap, aluminium foil or greaseproof paper and roll to form a log shape. Twist the ends securely and chill until required.
  2. The butter will keep in the refrigerator for 2 weeks or up to 3 months in the freezer.
Tags:
Meat
Adrian
Richardson
La
Luna
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