Porcini Butter

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

1. Put the porcini mushrooms and 1 cup cold water into a sauce pan and bring to a boil, then set aside for 15 minutes
2. Drain mushrooms saving liquid, then press mushrooms to extract all the liquid, and set aside.
3. Return the porcini liquid to the saucepan over medium-high heat and reduce down to 1 Tablespoon. Set aside
4. Finely mince the rehydrated mushrooms.
5. Place 2 Tablespoons of butter in a medium sauté pan over medium heat, add mushrooms and cook for 1-2 minutes.
6. Add the garlic and cook for 2-3 minutes, until garlic is softened.
7. Strain through a fine sieve, stir in the reserved mushroom reduction and cool to room temperature.
8. Place the mushrooms in the bowl of a food processor and process until finely chopped.
9. 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.
10. Pulse until the butter is creamy, and taste for seasoning.
11. Roll the butter into a log and wrap in plastic or put into an airtight container and chill.
12. The butter will keep in the refrigerator for up to ten days. It can also be frozen for up to a month.