CHANTERELLE COMPOUND BUTTER

Chanterelle Compound Butter image

This works nicely with barbequed vegetable or warm, crunchy breads such as ciabatta or bread sticks.

Provided by Eismeer

Categories Spreads

Time 20m

Yield 1 serving(s)

Number Of Ingredients 8

Previous Next

Ingredients

250 g chanterelle mushrooms, mushrom (chopped finely)
250 g butter (soft, at room temperature)
1 shallot (minced)
1 garlic clove, minced
1 tablespoon olive oil
3 tablespoons parsley
chili flakes (optional)
salt & freshly ground black pepper

Steps:

Heat olive oil in non stick pan and add minced shallot, garlic and finely chopped chanterelle mushroom.
Let fry on moderate heat until nearly all liquid has evporised.
Transfer soft butter to a bowl.
Add mushroom, parsley, chili flakes if using, salt and pepper.
You can either transfer to molds, wrap up in aluminium foil and let harden compound butter in the fridge (about an hour).

Nutrition Facts : Calories 1979.1, Fat 216, SaturatedFat 129.7, Cholesterol 534.3, Sodium 1796.3, Carbohydrate 13.4, Fiber 2.9, Sugar 5.2, Protein 10.9