Tuesday, 23 October 2012

Sluttishly Savoury: Porcini Butter

I love porcini mushrooms, in fact I'm more than a little addicted to them. Adding flavours to butter is one of my favourite kitchen tricks for preserving and enhancing ingredients (especially expensive ones). Have you tried my chocolate butter yet? It's all kinds of delicious and so is this.

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.

You'll need:
  • 40g dried porcini mushrooms
  • 250g unsalted butter
Make it!
  1. Allow your butter to come to room temperature.
  2. Make your porcini dust by putting your dried mushrooms into an electric coffee/spice grinder and blitz to a dust.
  3. 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

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