150 minutes
A rich and flavorful butter infused with wild mushrooms and fresh herbs, perfect for enhancing a variety of dishes.
Mushroom Stems And Trimmings, wiped clean
cups
Garlic Clove, smashed and peeled
each
Thyme Sprig
each
Unsalted Butter, room temperature
0 lb
Flat Leaf Parsley, finely chopped
tablespoons
Fresh Rosemary, minced
teaspoons
teaspoons
teaspoons
1. Simmer Mushroom Stems
Place the mushroom stems, smashed garlic clove, and thyme sprig into a medium saucepan. Pour in enough water to cover the mushrooms by about half an inch. Bring the mixture to a simmer and let it cook gently for about an hour.
2. Strain and Reduce Liquid
Strain the liquid into a bowl, discarding the solids. Pour the strained mushroom liquid back into the saucepan and simmer it until it reduces to approximately two tablespoons. Allow the glaze to cool completely before proceeding.
3. Blend Mushroom Glaze into Butter
In a mixing bowl, blend the cooled mushroom glaze into the softened unsalted butter using a wooden spoon or rubber spatula. The glaze should be fully incorporated into the butter.
4. Add Herbs and Seasoning
Add the finely chopped parsley, minced rosemary, dried chile flakes, and kosher salt to the butter mixture, stirring until everything is evenly distributed.
5. Chill and Serve
Transfer the butter mixture to your desired serving or storage container. Place it in the refrigerator for at least one hour to chill. Once firm, the butter will be ready to enhance your dishes with its rich, mushroom-infused goodness.
Depending on the dish you're preparing, you can swap out the herbs in the butter to match. For example, use dill and lemon zest for a butter that pairs well with fish, or rosemary and garlic for a butter that complements lamb or steak.
Melt the mushroom and herb butter into freshly cooked pasta for an instant sauce. Add a splash of pasta water to emulsify and create a silky coating on the noodles. You can also incorporate grated Parmesan cheese for an umami-packed pasta dish.
Incorporate a small amount of truffle-infused oil for an indulgent, gourmet twist.
Your infused butter becomes an instant sauce when melted over grilled or pan-seared proteins. Try it over steak, chicken breasts, pork chops, or even a white fish fillet to elevate the dish with rich, savory notes.
Incorporate finely minced garlic and chopped rosemary for a robust and aromatic profile.
Opt for a mix of wild mushrooms such as morels, chanterelles, and porcini for a complex flavor profile. Ensure they are firm, clean, and free from spots.
Gently warm the butter with the herbs and sautéed mushrooms, then cool and steep before reheating and straining to enhance the flavor infusion.
Cook the mushrooms in a mixture of butter and olive oil until all the moisture has evaporated and they're nicely browned to concentrate the flavor.
Choose fresh herbs like thyme, rosemary, or sage. Chopping them finely will help release their essential oils and maximize their flavor.
Strain the mixture through a fine-mesh sieve or cheesecloth to ensure a smooth butter without gritty bits.
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