Homemade Porcini Butter with Toasted Pine Nuts

  • Preparation 15 MIN
    Cooking 2 MIN
    Chilling 1 H 30 MIN
  • Makes 125 ml (1/2 cup)



  1. In a small saucepan, bring 125 ml (½ cup) of cream to a boil with mushrooms. Pour into a bowl. Cover and refrigerate for about 30 minutes or until cream has cooled. Add remaining cream.
  2. With an electric mixer, whip cream with mushrooms until the mixture becomes crumbly and butter separates from whey, about 7 minutes. Strain and drain lump of butter on a paper towel. Discard whey.
  3. In a bowl, combine butter with pine nuts and chives. Season with salt and pepper.
  4. Spoon into a small ramekin or place butter horizontally along a sheet of plastic wrap and roll into a cylinder. Refrigerate for at least 1 hour. Serve with bread and a plate of cured meats.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.