Beurre aux champignons

Ingrédients

• 1/4 pound unsalted butter, divided ((1 stick))
• 1 tablespoon olive oil
• 5 ounces mushrooms, finely diced (See Recipe Notes)
• 1 tablespoon chives, diced (Or swap 2 sprigs fresh thyme (removed from stem) or fresh rosemary (roughly chopped))
• 1 teaspoon garlic powder (or finely minced garlic)
• 1/4 teaspoon sea salt

Préparation

1. 1

   Fully soften the butter by leaving it at room temperature for 30-60 minutes before proceeding.Melt about 1 tablespoon of butter and the oil on medium heat in a pan. The butter will begin to foam as it melts. When it stops foaming, add the mushrooms in a single layer.Don't crowd the mushrooms or they will steam instead of browning. If you have too many mushrooms to fit in a single layer, work in batches.

2. 2

   Toss the mushrooms frequently to make sure they cook evenly.When the mushrooms are lightly toasted, add the chives (or fresh herbs), garlic and salt. Toss and cook for about another minute, until the garlic is fragrant.

3. 3

   Scoop the mushrooms into another pan or bowl. Use a rubber spatula to fold the softened butter into the mushroom mixture. Tip: If you accidentally melt all of the butter, simply set it aside and let it cool and harden before trying to form it into a log.

4. 4

   To serve the same day:Pour butter into a serving bowl and refrigerate for at least an hour before serving. Note that butter will harden again in the fridge, so if you want it to be spreadable, take out of the fridge a few minutes before serving.Refrigerate leftovers and use within 5 days.To store for later:Freeze in a log: Chill butter until it's cool enough to form, and then roll it into a log. Use parchment paper or a rubber spatula to help you form the log. Wrap in parchment paper or plastic wrap, and store in an airtight container, and freeze for up to 6 months. When you're ready to use the butter, simply slice off the amount you want to use and put the rest back in the freezer.Freeze in portions: Scoop butter into portioned molds (like a silicone ice cube tray), and freeze until hardened. Pop the butter out of the molds, transfer to an airtight bag, and use the butter within 6 months. (I prefer this method for mushroom butter, because the frozen mushrooms can be difficult to cut through when frozen)