Mushroom Compound Butter

Dried porcini and dill give this compound butter a deep, earthy aroma. Once chilled, it can be sliced into small portions for vegetables or meat. Butter supplies fat, while mushrooms add a little protein.
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Butter, Dried white mushroom, Dill, Sea salt, Pepper mix
Cooking: 3 min. Slice: 1 min. Mix: 2 min. Chill in the refrigerator: 3 h.
Keto, LCHF: Recipes, Rules, Description $$$
Odessa

Grind the dried white mushroom (20 g) into a fine crumb.

Finely chop the dill (10 g).

Mash the softened butter (300 g) with a silicone spatula.

Add the mushroom, dill, sea salt (2 g), and pepper mix (1 g). Mix for about 2 minutes, then shape into a log and wrap in cling film.

The source card seasons to taste; these amounts are estimates and can be adjusted.

Refrigerate for 2–3 hours until firm. Keep refrigerated.

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Odessa