- 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.
- 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.
- In a bowl, combine butter with pine nuts and chives. Season with salt and pepper.
- 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.