Chanterelle Compound Butter Recipes

SAUTéED CHANTERELLES IN BUTTER

Steps:

• Heat oil in a large skillet over high heat. Add chanterelles and cook for around 3 minutes or so, stirring occasionally, until they start to brown. If they release water - that's okay, just allow it to evaporate on its own.
• Reduce heat to medium-high. Add finely diced onion and minced garlic. Continue cooking, stirring constantly, for additional 2 minutes.
• Add butter, allow it to melt. Season with salt and pepper, add chopped herbs and stir everything together. Serve immediately or proceed to the last, optional step.
• Add 4 to 5 heaped tablespoons of sour cream, and stir them in. Cook for a brief moment - just to warm it up - and serve immediately.

CHANTERELLE COMPOUND BUTTER

Steps:

• Heat olive oil in non stick pan and add minced shallot, garlic and finely chopped chanterelle mushroom.
• Let fry on moderate heat until nearly all liquid has evporised.
• Transfer soft butter to a bowl.
• Add mushroom, parsley, chili flakes if using, salt and pepper.
• You can either transfer to molds, wrap up in aluminium foil and let harden compound butter in the fridge (about an hour).

LOUISIANA COMPOUND BUTTER

Steps:

• Place softened butter, minced garlic, and finely chopped cilantro in an electric mixer.
• Mix on slow speed until all ingredients are well blended.
• SLOWLY add hot sauce until well incorporated.
• Wrap the ball of butter into a large piece of wax paper; form into a log (with the diameter of the log being the size of a silver dollar).
• Place log in freezer until firm.
• Cut log into 1/4-inch to 1/2-inch slices and place on top of grilled salmon immediately before serving.
• The remaining butter can be stored in an airtight container for up to two months.

GREEN CHILI-CHEESE COMPOUND BUTTER

Steps:

• Place all ingredients into the bowl of a food processor or blender and blend till smooth. Store in an airtight container.

LEMON COMPOUND BUTTER

Steps:

• Combine all ingredients and blend well.
• Roll into a log, using plastic wrap.
• Use immediately or refrigerate for use in 1-2 days.
• To freeze: Wrap the log in waxed paper, place in a freezer bag and freeze for up to 2 months.

KALBI COMPOUND BUTTER

Steps:

• In a small saucepan, combine the soy sauce, sugars and sesame oil. Bring to a boil and cook low for 5 minutes until thickened. Then let cool to room temperature.
• In a food processor, add the chile flakes, garlic, scallions and ginger, and pulse until finely chopped. Add the softened butter and pulse until combined. With the motor running, stream in the cooled soy sauce until a smooth compound butter forms.
• Using plastic wrap, roll the butter into a 1½-inch-thick log and chill until firm before slicing into rounds. Use as desired. Refrigerate or freeze leftovers.