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.
*Reserve the liquid as it is perfect for sauces, gravies, soups, risottos, etc. Strain any grit away using a coffee filter, then cover and keep in the fridge for several days, or freeze for up to 6 months.
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.
The butter can be stored whole in wax paper, or sliced and kept in a covered container in the fridge for several days. Freeze wrapped logs of butter. 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.
Porcini & Garlic Compound Butter
Amount Per Serving
Calories 85Calories from Fat 81
% Daily Value*
Saturated Fat 6g30%
Vitamin A 284IU6%
Vitamin C 1mg1%
* Nutrition information is an estimate and is provided for informational purposes only. Percent Daily Values are based on a 2000 calorie diet.