Total Time
15mins
Prep 10 mins
Cook 5 mins

This is a compound butter. It can be frozen for future uses. Use it on fish, chicken, steak, vegies,rice or spread it on bread!

Ingredients Nutrition

Directions

  1. Soak mushrooms in water for 15 minutes. Remove them and squeeze excess water from them. Reserve liquid. Rinse mushrooms to remove any grit and chop finely. Strain liquid through a very fine sieve.
  2. In a saucepan simmer liquid, mushrooms, garlic and thyme till reduced to 1 tablespoon of liquid. Cool mixture.
  3. Mash the cooled mixture with the butter and season with salt and pepper.
  4. Place mixture in a freezer zip lock storage bag making a log inside of bag. Squeezing all air out. Can be frozen up to 1 month. Just take a slice when needed.

Reviews

(2)
Most Helpful

Outstanding! I topped a pan seared cod with this delicious butter and it was to die for. Tomorrow I'm going to try it on a toast. Thank you.

Katanashrp November 19, 2010

Rita, how do you keep coming up with these great concoctions? I made it exactly as described--loved that thyme-garlic combination along with the mushroom taste. I've already used this 2 different ways--to top a steak and as a spread on a sandwich with a bed of sauteed peppers & onions topped with a grilled chicken breast.

echo echo April 14, 2005

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