1 hour ago, CatIsHungry said:Has anyone made a compound butter with these, yet? How’d it turn out?
In Six Seasons, there's a recipe for Double-Mushroom Butter that I liked.
He first makes a sort of mushroom broth, simmering ~ 2 cups of mushroom trimmings (preferably wild), a clove of garlic and a sprig of thyme in enough water to cover by 1/2 inch for ~ 1 hr. Strain out the solids and reduce the broth to ~ 2T.
Roast another 1/2 lb mushroom @400°F for ~ 20 min or until shriveled and concentrated. Cool and finely chop them.
Blend together 1/2 lb unsalted butter at RT, the reduced glaze, the chopped mushrooms, 1T finely chopped parsley, 1/2t minced fresh rosemary, 1/2t kosher salt and chill for at least an hour.
Edited to add that I rarely have wild mushrooms so I usually add some dried porcini to simmer along when making the broth.
