Porcini butter with young raw porcini and nasturtium
Very aromatic mushroom butter with young raw penny bun mushrooms and Big Cone Cress. Ideal with meat, fish, risotto, pasta or simply on bread. The mushroom butter is quick to prepare and can be frozen.
Ingredients
- 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
Instructions
- 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.
Notes
More tips: If you don't have any Big Cone Cress (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.