I picked up a few packages of mushrooms, and was not sure what to do with them just yet. Until I realized I had bought a few steaks to marinate in some Mulled Wine Marinade for indoor grilling. I did run the 'shrooms through the 'lil chopper so they would be more pliable with the butter combo...
Compound butters are really only butter combined with other ingredients to create a new taste experience. They are great for topping off meats and vegetables to add flavor when you are cutting back on calories. Also this method is a great way to preserve an ingredient that is only available for a short period of time like ramps. This recipe calls for way more shrooms than butter, so you will be alright on the calorie count, just watch how you slice it per entree!
Compound Mushroom Butter
1/2 cup chopped bella shrooms 1/2 cup shitake shrooms 1 teaspoon full garlic powder 1 teaspoon full paprika powder salt/pepper to taste 2 sticks, or 16 oz of butter, room temp
In hot pan saute the shrooms in a pate of butter for about four minutes, and remove from heat. While warm begin to combine butter and shrooms together. Place on wax paper and roll into 2 inch round log. Place in freezer for two hours if immediate use is required, or over night in freezer (wrapped well) for future use.
Now I know what to do with these capers sitting in the fridge... Lemon-Caper Butter
Blanch the zest of a lemon for a few minutes in boiling water; dry on paper towels; chop finely; blend into 2 sticks of butter (soft); add the juice of one lemon; add 1 cup capers. Place on wax paper and roll into 2 inch round log. Place in freezer for two hours if immediate use is required, or over night (wrapped well) for future use.
I cannot wait until Ramps and Fiddlehead ferns come into season, because you can preserve them in this manner too!
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
www.wine.cookappeal.com- About Us