I always keep a couple of logs of flavoured butter in the freezer to slice and put on steaks or other grilled meats. Café de Paris is long standing favourite (I’ll post a recipe for it shortly) but this porcini butter is just as good and choosing between the two can be hard. I’m finding it increasingly difficult to have a steak with out it!
Ingredients – Adapted from Epicurious
125g butter, softened
3 good size cloves of garlic, very finely chopped
1/2 cup of dried porcini mushrooms
1/2 cup boiling water
Salt, freshly ground pepper
Method
Put the porcini in a small bowl and add the boiling water. Leave to soak for 15 minutes and then drain the porcini, reserving the liquid. Chop the porcini finely and put into a small saucepan with the reserved soaking liquid and ½ of the chopped garlic. Bring to a simmer over medium heat and cook until the liquid has reduced to 1 tablespoon. Let the porcini mixture cool down then add to the softened butter along with the remaining garlic. Season with salt and pepper and mix thoroughly.
Place a sheet of greaseproof paper on the counter and add the butter mixture in the centre. Start rolling the paper to form a log of the and then twist the ends tight. Place in the fridge to firm up before slicing. The butter can then be frozen and sliced as required.
Sep 4, 2014 at 7:27 pm
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Sep 5, 2014 at 8:47 am
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