Mustard With Mutton

Porcini Butter

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.