Name: Homemade Porcini Butter with Toasted Pine Nuts
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 125 ml (1/2 cup)
Ingredients: 1 cup (250 ml) 35% cream; 7 g dried porcini, finely chopped; 3 tablespoons (45 ml) toasted pine nuts, chopped; 2 teaspoons (10 ml) chopped fresh chives; Fleur de sel; Pepper

Ingredients

- 1 cup (250 ml) 35% cream
- 7 g dried porcini, finely chopped
- 3 tablespoons (45 ml) toasted pine nuts, chopped
- 2 teaspoons (10 ml) chopped fresh chives
- Fleur de sel
- Pepper

Preparation

- 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.

Homemade Porcini Butter with Toasted Pine Nuts

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Ingredients

Preparation

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