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Home > Meal Type > Spices and Sauces > Mushroom and Sherry Butter

Mushroom and Sherry Butter

Updated: Nov 29th 2018 • Published: Jan 5th 2014 • Leave a Comment

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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.

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.

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.

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!!!!!

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.

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 😉

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.
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Mushroom and Sherry Butter

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.
Prep Time15 mins
Total Time15 mins
Author: Claire | Sprinkles and Sprouts
For more great recipes follow me on PinterestFollow @sprinklessprout
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)

Ingredients

  • 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)

Instructions

  • 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.
Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts
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Claire | Sprinkles and Sprouts

I believe cooking for those you love should be stress free and simple.

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