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Mushroom Butter

Mushroom Butter

Prep: 15 min
Ready: 75 min
1 cup
vegetariancondiments

A compound butter that transforms mushroom stems and trimmings into a flavorful spread.

Ingredients

  • About 2 cups mushroom stems and trimmings, preferably wild mushrooms, wiped to remove any grit or debris
  • 1 garlic clove, smashed and peeled
  • 1 sprig thyme
  • ½ lb unsalted butter, at room temperature
  • 1 tbsp finely chopped flat-leaf parsley
  • ½ tsp minced fresh rosemary
  • ¼ tsp dried chile flakes
  • ½ tsp kosher salt

Instructions

  1. Put the mushrooms in a medium saucepan. Add the garlic, thyme, and water to cover by ½ inch.
  2. Bring to a simmer and cook until you sense that all the mushroom flavor has leached into the water (do a taste test), about 1 hour.
  3. Strain the mushroom cooking liquid into a bowl and discard the solids.
  4. Return the mushroom liquid to the pan and simmer to reduce it to a glaze, about 2 tablespoons.
  5. Cool the mushroom glaze completely, then blend it into the softened butter along with the parsley, rosemary, chile flakes, and salt, using a wooden spoon or rubber spatula.
  6. Pile into whatever container you want to serve or save it in.
  7. Chill the butter for at least 1 hour to firm it up and to let the flavors marry and permeate the butter.