Mushroom Butter

Have fun preparing this mushroom dish!

This is a popular preparation to preserve the aroma of wild mushrooms. The noblest boletus mushrooms, such as man’s mushrooms and chestnut boletus, combine exceptionally apart with the butter.

If you ever get fresh truffles, they can also be peeled and chopped and stored raw mixed with butter. Egg mushrooms, Edelreizker, morels and red-skinned Kaiserlinge are also very well suited for this purpose. Wild mushroom butter tastes wonderful when melted on fried fish or meat, but it also goes very well with pasta, soups and sauces.

Clean the mushrooms carefully. Clean, slice and chop.

Melt 50 g butter in a large frying pan and steam the mushrooms at moderate temperature. Stew for another 2-3 minutes in their own juice and then cool.

Mix the cooked mushrooms and truffles or the truffle oil with the remaining butter and spread the amount on parchment paper.

The butter can be stored in the refrigerator for up to 10 days or in the freezer for up to 8 weeks.

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