This Porcini Butter will never make it to the recesses of your freezer, it’s that good - on just about everything.
Makes about 1 cup
- 1 ounce Wine Forest Dried Porcini Mushrooms, rinsed
- ½ pound (2 sticks) plus 2 Tablespoons unsalted butter, at room temperature
- 3 garlic cloves, finely minced
- 1 teaspoon Wine Forest Porcini Powder
- ½ teaspoon kosher salt, or more to taste
- ⅛ teaspoon freshly ground black pepper
- ½ teaspoon fresh lemon juice, or more to taste
- Put the porcini mushrooms and 1 cup cold water into a sauce pan and bring to a boil, then set aside for 15 minutes
- Drain mushrooms saving liquid, then press mushrooms to extract all the liquid, and set aside.
- Return the porcini liquid to the saucepan over medium-high heat and reduce down to 1 Tablespoon. Set aside
- Finely mince the rehydrated mushrooms.
- Place 2 Tablespoons of butter in a medium sauté pan over medium heat, add mushrooms and cook for 1-2 minutes.
- Add the garlic and cook for 2-3 minutes, until garlic is softened.
- Strain through a fine sieve, stir in the reserved mushroom reduction and cool to room temperature.
- Place the mushrooms in the bowl of a food processor and process until finely chopped.
- Cut the remaining 2 sticks of butter into. 8 pieces and add to the food processor along with the porcini powder, sale, pepper, and lemon juice.
- Pulse until the butter is creamy, and taste for seasoning.
- Roll the butter into a log and wrap in plastic or put into an airtight container and chill.
- The butter will keep in the refrigerator for up to ten days. It can also be frozen for up to a month.