Stir it into your risotto or pasta, slice it and top a great steak with it, stuff a chicken fillet or add to sauces to give you a wonderful earthy porcini hit. This makes a little packet of dried porcini mushrooms last for ages and the porcini dust can be used to sprinkle all over things too.
- 40g dried porcini mushrooms
- 250g unsalted butter
- Allow your butter to come to room temperature.
- Make your porcini dust by putting your dried mushrooms into an electric coffee/spice grinder and blitz to a dust.
- Massage the porcini dust into the butter until well mixed then make a sausage shape, roll in cling film and twist the ends of the cling film to compress it into a tight roll. You can either keep it in the fridge and use within 2 weeks or pop it in the freezer and slice bits off as and when you need it