Mushroom Thyme Butter

Have fun preparing this mushroom dish!

Clean the mushrooms and chop them very finely. Peel the shallots and chop them as well. Melt 25 grams of sour cream butter and sauté the shallots in it until translucent. Add mushrooms and saute, stirring, until cooking liquid has evaporated. Season mushroom vegetables with thyme, salt and nutmeg (freshly grated) and cool.

Thoroughly knead the remaining 125 grams of butter with the mushroom vegetables and set aside to cool so that the butter becomes a tiny bit firmer. Now form into an oblong roll, roll in the ground pepper and wrap tightly in aluminum foil. Rest in the refrigerator for an hour.

To serve, cut into one-inch-thick slices.

This mushroom and thyme butter tastes very good on toasted slices of white bread. It is also delicious with roasted and grilled meats such as steaks, chops and escalopes.

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