Chanterelle Compound Butter
Ready In: 20 mins
Serves: 1
Ingredients
- 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
Directions
- Heat olive oil in non stick pan and add minced shallot, garlic and finely chopped chanterelle mushroom.
- Let fry on moderate heat until nearly all liquid has evporised.
- Transfer soft butter to a bowl.
- Add mushroom, parsley, chili flakes if using, salt and pepper.
- 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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