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.
Ingredients
- 1 oz dried porcini mushrooms
- 4 tablespoon sherry
- ½ cup butter salted
- 1 teaspoon salt (or even better a truffle salt)
Instructions
- Break/cut the dry porcini mushrooms into small chunks and add them to a small bowl.1 oz dried porcini mushrooms
- Pour over the sherry and allow them to soak for 10 minutes.4 tablespoon sherry
- 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.½ cup butter1 teaspoon salt
- Add 1 ½ tablespoon 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?Let us know how it was!
Nutrition
Calories: 88kcal | Carbohydrates: 0.2g | Protein: 0.1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 310mg | Potassium: 7mg | Sugar: 0.1g | Vitamin A: 288IU | Calcium: 3mg | Iron: 0.02mg
Nutrition is per serving
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