Chanterelle Compound Butter

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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
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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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