PORCINI, THYME BUTTER
This is a compound butter. It can be frozen for future uses. Use it on fish, chicken, steak, vegies,rice or spread it on bread!
Provided by Rita1652
Categories Vegetable
Time 15m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Soak mushrooms in water for 15 minutes. Remove them and squeeze excess water from them. Reserve liquid. Rinse mushrooms to remove any grit and chop finely. Strain liquid through a very fine sieve.
- In a saucepan simmer liquid, mushrooms, garlic and thyme till reduced to 1 tablespoon of liquid. Cool mixture.
- Mash the cooled mixture with the butter and season with salt and pepper.
- Place mixture in a freezer zip lock storage bag making a log inside of bag. Squeezing all air out. Can be frozen up to 1 month. Just take a slice when needed.
Nutrition Facts : Calories 82.5, Fat 9.2, SaturatedFat 5.8, Cholesterol 24.4, Sodium 65.8, Carbohydrate 0.2, Protein 0.1
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