This Porcini Mushroom Compound Butter recipe with garlic is perfect with beef.
- 1 head garlic
- 1 ounce dried porcini mushrooms
- 1 cup boiling-hot water
- 8 ounces unsalted butter, softened
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- Cut the top of the garlic head.
- Place in a foil lined pan.
- Drizzle with olive oil.
- Roast in a preheated 350-degree oven for 30-45 minutes. Start checking the garlic after 25 minutes or so (remember: you don’t want those tips to burn).
- Remove each clove with a sharp paring knife, or squeeze the whole head until the cloves pop out. Remove as much of that golden, buttery goodness as you can. Set aside.
- Meanwhile, In a small bowl soak porcini in boiling-hot water 20 minutes.
- Remove porcini, squeezing out excess liquid, and reserve soaking liquid.
- Rinse porcini to remove any grit and finely chop.
- Line a sieve set over a small saucepan with a dampened paper towel and pour reserved soaking liquid through it.
- Add porcini to a saucepan and simmer until liquid is reduced to about 1 tablespoon, about 3 minutes. Cool mixture.
- In a bowl with a fork mash together softened butter, porcini, roasted garlic, salt and pepper to taste until combined well.
- Transfer butter to a sheet of wax paper and roll into a log.
- Butter may be kept, covered and chilled, 2 days or frozen, wrapped in foil, 1 month.
- Bring butter to room temperature before using.
Will you go to great lengths for that special ingredient?
For some reason, it has been difficult finding dried porcini mushrooms.
When I snagged up some at the local specialty market near my home, I knew it would be the “perfect” ingredient for today’s Sunday Supper theme. “On the Hunt”, hosted by Stacy of Food Lust People Love and Tara of Noshing With the Nolands are helping us all gather hunted or foraged recipes.
Or recipes that call for that special ingredient that you have to hunt down at specialty markets. It’s when you know that ingredient is worth the effort.
I learned that if you send someone else to the store for you, you don’t always get exactly what you want. I also learned that you should never send someone to the store to get you something they don’t like, err, they despise.
I tried that. It totally doesn’t’ work. He told me that as much as he wanted to help me out, he just couldn’t’ buy me mushrooms that “looked like” fungus. Now that’s funny.
I want you all to be able to keep a secret though.
Thanks for stopping by and have a great day.
More Recipes from My Sunday Supper Friends:
Spread it on Thick
- Homemade Mascarpone from That Skinny Chick Can Bake
- Sugar Plum Fairy Jam from What Smells So Good?
- Porcini Compound Butter from Nosh My Way
Nibbles and Sides
- Baked Rice with Mushrooms from Basic N Delicious
- Brie Blackberry Bites from Family Foodie
- Foie Gras Bites from Jane’s Adventures in Dinner
- Miso Risotto from Crazy Foodie Stunts
The Main Event
- Bourbon Butter Venison Bites from The Life and Loves of Grumpy’s Honeybunch
- Fennel Frond Pappardelle with Rabbit, Muscat, and Cream from Culinary Adventures with Camilla
- Juniper Berry Crusted Venison from Curious Cuisiniere
- Korean-style Tripe from kimchi MOM
- Lapin au Cidre – Cider Braised Rabbit from Food Lust People Love
- Maple Bison Blueberry Burgers from Noshing With The Nolands
- Rabbit Braised with Kalamata Olives and Prunes from The Texan New Yorker
- Spicy Sausage Pasta Skillet from Nik Snacks
- Wild Venison Sausage Gravy from A Mama, Baby & Shar-pei in the Kitchen
- Turkey, Wild Rice and Mushroom Casserole from Recipes, Food and Cooking
- Wild Boar Pacific Rim Sliders from Peaceful Cooking
- Wild Venison Kitchen Sink Chili from Lifestyle Food Artistry
- Blueberry Ice Cream with Chocolate Sauce from From the Bookshelf
- German Fruit and Nut Bars from Magnolia Days
- Grilled Bananas/Toast Topped with Chocolate and Cheese from Brunch with Joy
- Lemon Blueberry Scones from Killer Bunnies, Inc
- Raspberry Muffins from Cindy’s Recipes and Writings
- Pumpkin Spice Puppy Chow from Pies and Plots
- Ultimate Chewy Brownies from The Perfect Brownie
- Vanilla Poached Tamarillos from Manu’s Menu
- Wild Blackberry Scones with Lemon Glaze from The Foodie Army Wife
- Willy Wonka and the Chocolate Topped Waffles from NinjaBaker.com
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