Chanterelle mushroom butter

Based on 5 ratings
Johanna

Johanna

Test Kitchen Manager and Chef at Kitchen Stories

“This chanterelle mushroom butter goes really well with grilled meat or slathered on warm bread. It will keep for 1 – 2 weeks stored properly in the fridge or up to 3 months if frozen.”

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-15+
200 g chanterelle mushrooms
250 unsalted butter (room temperature)
1 clove garlic
shallot
4 sprigs thyme
salt
pepper
vegetable oil (for frying)
sourdough bread (for serving)
Metric
Imperial

Utensils

  • 2 knives
  • 2 cutting boards
  • frying pan
  • rubber spatula
  • plastic wrap
  • parchment paper
  • airtight container

Nutrition per serving

Cal
126
Protein
0 g
Fat
13 g
Carb
0 g
  • Step 1/4

    Clean chanterelle mushrooms and finely chop garlic and shallot.
    • 200 g chanterelle mushrooms
    • 1 clove garlic
    • shallot
    • knife
    • cutting board

    Clean chanterelle mushrooms and finely chop garlic and shallot.

  • Step 2/4

    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.
    • 4 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

    Finely chop fried chanterelle mushroom mixture and mix with room temperature butter. Season with salt and pepper.
    • 250 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!

    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!