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.
Read
Video on the topic
Reviews
Notes
571
Servings: 16 (1 serving ≈ 21 gram)
Digestion time: 4 hour
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.
(1)
- :
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Mushroom Compound Butter", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
Looking for a source of nutrients? Check out iHerb:
Vitamin A: NOW Foods, Vitamin A, 10,000 IU, 100 Softgels
Buy
≈ $5.3
Promo codes for iHerb (5)
More appetizers:More recipes
More chilled:More recipes
Watch others sauces and dressings:
We recommend reading
All articlesSmoke point temperature of various types of oils and fats.
9min

How salt affects cheese: dry salting, brine, moisture, texture, and ripening
7min

Geroprotectors in Food: Which Foods May Help Protect Against Aging
8min

How to Reduce the Risk of Mycotoxins in Nuts, Grains, and Spices
8min

Share:


















