Porcini Mushroom Compound Butter #SundaySupper Recipe
This Porcini Mushroom Compound Butter recipe with garlic is perfect with beef.
Porcini Mushroom and Roasted Garlic Compound Butter Author: Marlene Baird Prep time: 20 mins Cook time: 45 mins Total time: 1 hour 5 mins
1 head garlic 1 ounce dried porcini mushrooms 1 cup boiling-hot water 8 ounces unsalted butter, softened ¼ teaspoon salt ⅛ teaspoon pepper
Cut the top of the garlic head. Place in a foil lined pan. Drizzle with olive oil. Roast in a preheated 350-degree oven for 30-45 minutes. Start checking the garlic after 25 minutes or so (remember: you don’t want those tips to burn). Remove each clove with a sharp paring knife, or squeeze the whole head until the cloves pop out. Remove as much of that golden, buttery goodness as you can. Set aside. Meanwhile, In a small bowl soak porcini in boiling-hot water 20 minutes. Remove porcini, squeezing out excess liquid, and reserve soaking liquid. Rinse porcini to remove any grit and finely chop. Line a sieve set over a small saucepan with a dampened paper towel and pour reserved soaking liquid through it. Add porcini to a saucepan and simmer until liquid is reduced to about 1 tablespoon, about 3 minutes. Cool mixture. In a bowl with a fork mash together softened butter, porcini, roasted garlic, salt and pepper to taste until combined well. Transfer butter to a sheet of wax paper and roll into a log. Butter may be kept, covered and chilled, 2 days or frozen, wrapped in foil, 1 month. Bring butter to room temperature before using. 3.2.2807
Will you go to great lengths for that special ingredient?
I will be the first to admit, I do it. All the time.
For some reason, it has been difficult finding dried porcini mushrooms.
When I snagged up some at the local specialty market near my home, I knew it would be the “perfect” ingredient for today’s Sunday Supper theme. “On the Hunt”, hosted by Stacy of Food Lust People Love and Tara of Noshing With the Nolands are helping us all gather hunted or foraged recipes.
Or recipes that call for that special ingredient that you have to hunt down at specialty markets. It’s when you know that ingredient is worth the effort.
I learned that if you send someone else to the store for you, you don’t always get exactly what you want. I also learned that you should never send someone to the store to get you something they don’t like, err, they despise.
I tried that. It totally doesn’t’ work. He told me that as much as he wanted to help me out, he just couldn’t’ buy me mushrooms that “looked like” fungus. Now that’s funny.
I want you all to be able to keep a secret though.
I cooked our filet mignon with this porcini compound butter. He doesn’t know, didn’t know and I will never tell him.
Thanks for stopping by and have a great day.
Marlene
More Recipes from My Sunday Supper Friends:
Spread it on Thick
Nibbles and Sides
The Main Event
Sweet Treats
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.
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