Chanterelle Compound Butter

Name: Chanterelle Compound Butter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving(s)
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

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Recipe by Eismeer

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

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READY IN: 20mins

SERVES: 1

UNITS: US

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

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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