Chanterelle Compound Butter

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READY IN: 20mins
Recipe by Eismeer

This works nicely with barbequed vegetable or warm, crunchy breads such as ciabatta or bread sticks.

Ingredients Nutrition

  • 250 g chanterelle mushrooms, mushrom (chopped finely)
  • 250 g butter (soft, at room temperature)
  • 1 shallot (minced)
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 3 tablespoons parsley
  • chili flakes (optional)
  • salt & freshly ground black pepper


  1. Heat olive oil in non stick pan and add minced shallot, garlic and finely chopped chanterelle mushroom.
  2. Let fry on moderate heat until nearly all liquid has evporised.
  3. Transfer soft butter to a bowl.
  4. Add mushroom, parsley, chili flakes if using, salt and pepper.
  5. You can either transfer to molds, wrap up in aluminium foil and let harden compound butter in the fridge (about an hour).

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