A subtle butter that adds a meaty sweetness to your meal. This is fabulous on steak or chicken! Or topping off large portobello mushrooms before you roast them.
If you can find truffle salt then that adds a great edge to the butter, but don’t worry or spend a fortune buying it from a designer store!! Regular sea salt will still give you a great butter.
Dried porcini mushrooms are wonderfully earthy and packed full of flavour. I like to soak them in the sherry so as they plump up they also gain a wonderful sherry flavour. What is more the sherry takes on a mushroom taste and then you add some of it to the butter. Bonus free flavour!!!!!
You can find dried porcini mushrooms in most supermarkets now. Dried shiitake mushrooms work too, although their flavour isn’t as intense.
For more delicious compound butters check out my Compound Butter Recipe Collection. Come and get your butter on 😉
Mushroom and Sherry Butter
- 20 g dried porcini mushrooms
- 4 tbsp sherry
- 125 g /1/2 cup/1 stick butter
- 1 tsp salt (or even better a truffle salt)
- Break/cut the dry porcini mushrooms into small chunks and add them to a small bowl.
- Pour over the sherry and allow them to soak for 10 minutes.
- Drain mushrooms, saving the liquor for later and squeeze out excess sherry.
- Place the mushrooms into the food processor and blitz. Use a spatula to push the sides down and then add the butter and salt.
- Add 1 1/2 tbsp of the reserved soaking liquid and pulse blitz until you have a well combined butter.
- Lay a large strip of cling film out on the bench , spoon the butter into a rough log onto the long edge of the cling film. (It will take up the centre 3rd of the the cling film. Carefully roll the cling film around the butter, then pinch the ends together and keep rolling it tight until you have a nice tight log.
- Tie a quick knot in the ends of the cling film and store it in the fridge.