Chanterelle mushroom butter

Step 1/ 4

• 26⅔ g chanterelle mushrooms
• ⅛ clove garlic
• ⅛ shallot

• knife
• cutting board

Clean chanterelle mushrooms and finely chop garlic and shallot.

Step 2/ 4

• ½ sprigs thyme
• vegetable oil (for frying)

• frying pan
• rubber spatula

Heat some oil in a frying pan over medium-high heat and fry chanterelles for approx. 2 – 3 minutes, then add garlic and shallots and fry until translucent, approx. 4 min. more. Add thyme and fry for approx. 1 min. longer, then remove from heat and let cool.

Step 3/ 4

• 33⅓ g unsalted butter (room temperature)
• salt
• pepper
• sourdough bread (for serving)

• cutting board
• knife
• plastic wrap
• parchment paper
• airtight container

Finely chop fried chanterelle mushroom mixture and mix with room temperature butter. Season with salt and pepper.

Step 4/ 4

To store chanterelle butter, wrap in parchment paper or plastic wrap and form into a log, then store in the fridge or freezer. You can also transfer the butter to an airtight container, making sure no air pockets exist by pressing the butter down hard, and store in the fridge. Serve with warm sourdough bread. Enjoy!

Enjoy your meal!