Chanterelle Compound Butter

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

Ready In:
20mins
Serves:
Units:

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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RECIPE MADE WITH LOVE BY

@Eismeer
Contributor
@Eismeer
Contributor
"This works nicely with barbequed vegetable or warm, crunchy breads such as ciabatta or bread sticks."
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  1. Eismeer
    This works nicely with barbequed vegetable or warm, crunchy breads such as ciabatta or bread sticks.
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