/images.kitchenstories.io/wagtailOriginalImages/R1775-photo-final-02.jpg)
Chanterelle mushroom butter
Ingredients
Utensils
2 knives, 2 cutting boards, frying pan, rubber spatula, plastic wrap, parchment paper, airtight container
How-To Videos
How to prepare garlic
How to clean mushrooms
Homemade sourdough starter
How to cut an onion
Nutrition per serving
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!
Tags
More delicious ideas for you
- vegetarianWhole-roasted cabbage with feta cream and walnutsHanna Reder
- vegetarianZucchini fritters with creamy roasted pepper dipMartina Trommer
- vegetarianLoaded smashed potatoesRuby Goss
- vegetarianSpring vegetable quiche with potatoes and peasCarolin Roitzheim
- vegetarianSoufflé omeletteDevan Grimsrud
- vegetarianPotato tahdig (Crispy Persian rice with potatoes)Lucie
- vegetarianOrecchiette with green beans and pistachio pestoRuby Goss
- vegetarianCabbage fritters with sriracha mayoHanna Reder
