Compound ButterCompound butters are simply a mix of butter and other ingredients like mushrooms and herbs. The butter is softened by warming to room temperature. The ingredients are added and the butter is remolded and refrigerated. This compound butter is delicious on anything you would normally top with butter. It is also great as a simple sauce for all kinds of meats.
For our example, we are using Morels, but any kind of wild mushroom will produce a unique flavor. Get creative with your butter by adding bacon bits, prosciutto, or a flavored salt. |
Ingredients
1 Cup of Butter* 1 Handful of Dried Morels 2 Fresh Sage Leaves minced 1 Small Sprig of Rosemary minced, (about 2 tsp.) 1 Green Scallion minced 1/2 Clove of Garlic minced 2 tsp. of Porcini Powder Pepper to taste 2 Cups of Water Wax Paper |
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Step 1: Place 2/3’s of the mushrooms in 2 cups of hot water to rehydrate. When rehydrated chop into small pieces and save the broth.
Step 2: Place the butter in a small mixing bowl.
Step 3: Take the final 1/3 of the dried mushrooms and grind them, crush them, or chop them till they are in tiny pieces.
Step 4: Add all of the ingredients into the bowl with the butter. Gently fold them in until the butter is well mixed.
Step 5: Place the butter mixture in the center of a 12”x 12” piece of wax paper, and gently roll it into a log.
Step 6: Refrigerate.
Step 2: Place the butter in a small mixing bowl.
Step 3: Take the final 1/3 of the dried mushrooms and grind them, crush them, or chop them till they are in tiny pieces.
Step 4: Add all of the ingredients into the bowl with the butter. Gently fold them in until the butter is well mixed.
Step 5: Place the butter mixture in the center of a 12”x 12” piece of wax paper, and gently roll it into a log.
Step 6: Refrigerate.
*Please Note: You can use any type of butter or even vegetable spread. I like European butters and goat butter. Unsalted butters are great as well because you can salt them “just-as-you-like” at the end.
