Porcini, Thyme Butter

"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!"
 
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Ready In:
15mins
Ingredients:
6
Serves:
10
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ingredients

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directions

  • 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.
  • In a saucepan simmer liquid, mushrooms, garlic and thyme till reduced to 1 tablespoon of liquid. Cool mixture.
  • Mash the cooled mixture with the butter and season with salt and pepper.
  • 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.

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Reviews

  1. 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.
     
  2. 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.
     
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