Porcini butter with young raw porcini and Big Cone Cress (nasturtium)
Porcini mushrooms are a true delicacy in many European kitchens. The porcini season starts as early as mid-May and continues well into October. We at Alpen Edelweiss publish many recipes with porcini mushrooms that we find in the Bavarian Alps at altitudes between 700 and 1600 metres. We find Boletus Edulis, Boletus Aereus and Boletus Aestivalis, which are all very good for this butter recipe. In Alpine and Nordic cuisine, porcini mushrooms are a versatile delicacy and enrich many dishes with a very fine mushroom flavour and valuable proteins.
This porcini butter is something very special. It is not made with dried porcini mushrooms as usual and has a very balanced and balanced taste because of the young raw porcini mushrooms. This is underlined by the pungent, fruity flavour of the nasturtium from the home garden, which makes it a real pleasure to have on your breakfast sandwich in the morning. It is very quick and easy to make and can be kept in the fridge for a few days or even frozen.
Very aromatic mushroom butter with young raw mushrooms and nasturtium. Ideal with meat, fish, risotto, pasta, vegetables or simply on bread. The mushroom butter is quick to prepare and refines every meal with a delicate flavour.
Porcini butter with young raw porcini and nasturtium
- 250 grams butter
- 150 grams Porcini mushrooms
- 10 young leafs of Big Cone Cress
- 1 teaspoon borth powder
- 1 clove of garlic
- optional: etwas Petersilie
- Take the butter out of the fridge, open it and put it in a large enough bowl, let it warm up to room temperature.
- Clean and wash the porcini mushrooms. If you cannot tolerate raw porcini or if the porcini are no longer young, cut them into coarser pieces and fry them in a pan over a low heat in a little butter.
- Put the washed mushrooms, garlic clove, stock and the nasturtium in a blender or chopper and chop into small pieces.
- Add the mushrooms to the butter and stir in with a spoon until the mixture is well distributed.
- Season the butter mixture with salt and pepper.
- Spread a 50 cm layer of cling film on the table and spread the butter mixture in the middle. Form a roll about 5 cm thick with the help of the foil and wrap it in the cling film at the end. Store the wrapped butter roll in the fridge and use it up in 2-3 days. Or form several rolls and freeze any rolls you don't need.
If you don’t have any nasturtium at hand, you can also use a normal cress or watercress. However, the recipe thrives on the slightly sharp taste of the cress, which does not mask the flavour of the tender mushrooms. Alternatively, you can also use rocket leaves. A little parsley adds a slightly spicier note.