Porcini Garlic Compound Butter adds rich flavour to grilled meats & vegetables, or simply enjoy spread on warm bread.
This Porcini & Garlic Compound Butter recipe is part of a series on butter, one of our favourite pantry staples, following on from How to Store Butter, and this simple Whipped Butter.
It is one of our favourite ways to add extra layers of strong flavours to a dish, making it perfect as a garnish, a spread, or as an add-in for many sauces, soups and stews.
As the butter melts, it creates a most delicious umami sauce which is wonderful on meats, vegetables, pastas, and risottos, greatly enhancing even the simplest of dishes. Try it on steak, in a burger, or just spread on some warm bread – yum!
Jump to:
What is compound butter?
Compound butter is simply butter which has been whipped with a combination of fresh or dried ingredients. It is then rolled into a log, then chilled to harden before sliced into rounds, or shaped in a mould and chilled.
Porcini mushrooms
Porcini mushrooms have a rich and nutty flavour, meaty texture and wonderful aroma, adding strong flavour to any dish.
Dried porcini mushrooms have a more concentrated flavour than fresh, so only a small amount is required.
Buy from a reputable brand as good quality mushrooms will have better flavour and less grit. They are usually sold ready sliced. Try to buy packets with larger pieces rather than those with tiny bits.
Do dried mushrooms go bad?
Stored in a sealed container, in a cool place, dried mushrooms can last way beyond their expiry date. They don’t go bad, but there may be some loss in flavour and change in texture.
Rehydrating dried mushrooms
Dried mushrooms need to be reconstituted with water before using. Porcini mushrooms have a strong, intense flavour, so you will only need to use a few.
Soak roughly ⅓ of a cup of dried porcini in a bowl of room temperature water for around 30 minutes, thicker mushrooms may take slighter longer. They are ready to use when they have fully softened. Then squeeze away the excess liquid into the bowl before slicing. (They will feel slightly spongy when you do so.)
After soaking, the mushrooms will be larger and feel meatier.
Do not discard the liquid as it is full of flavour making it perfect it for sauces, soups, risotto, etc. Strain away any grit using a coffee filter, then store in a sealed container in the fridge for several days or freeze for up to 6 months.
Helpful tips
- Use a good brand of butter with a high fat content, for great flavour.
- Leave the butter out on the counter for around 30 minutes – 1 hour, to soften before whipping.
- After soaking, mince the porcini with salt for maximum flavour, then combine with the rest of the ingredients and whip using a hand mixer.
- Wrap in wax paper/parchment paper/plastic wrap, and roll into a log, or use a butter mould.
- Chill to harden before slicing or serving.
Storing
Store the butter whole in wax paper or sliced, in a covered container in the fridge for several days.
Wrapped logs of butter can be frozen as they are. Sliced butter should be arranged flat on a small tray to freeze, then removed and stored in a sealed container/bag.
Leave the butter out on the counter to soften again before using.
You may also like
⭐️ Are you making this Porcini & Compound Butter recipe? I’d love to know how it turned out in the comments! And please give it a star rating below!
Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork
⚜
📋 Recipe
Porcini & Garlic Compound Butter
Ingredients
- ½ cup butter salted, at room temperature
- ¼ cup porcini mushrooms dried
- 2 cloves garlic minced
- ½ teaspoon black pepper freshly crushed
- ½ teaspoon salt
Instructions
- Soak the porcini mushrooms in a bowl of room temperature water for 30 minutes till fully softened.
- Gently squeeze each mushroom to drain away excess liquid. Reserve the liquid*.
- Thinly slice then mince the mushrooms with the salt, and add to a mixing bowl.
- Add the rest of the ingredients to the bowl and using a hand whisk, whip together till light and fluffy.
- Spoon the butter out onto a sheet of wax paper and roll into a log. Twist the ends of the paper to seal. Chill for 1 hour till the butter is solid then slice into rounds.
Notes
- Use a good brand of butter with a high fat content, for great flavour.
- Leave the butter out on the counter for around 30 minutes – 1 hour, to soften before whipping.
- After soaking, mince the porcini with salt for maximum flavour, then combine with the rest of the ingredients and whip using a hand mixer.
- Wrap in wax paper/parchment paper/plastic wrap, and roll into a log, or use a butter mould.
- Chill to harden before slicing or serving.
MEASUREMENT NOTES
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.
Leave a Reply