Mushroom Butter,

Mushroom Butter,

This is quick and easy to make, keeps well in fridge for 2 weeks and freezes well. It is a method of saving flavour of your mushrooms for later. The butter is sublime on toast, risotto, baked spud or as a special treat with poached eggs.

Other mushroom combinations work also,this is based on my latest seasonal finds.

400g Winter Chanterelle,

100g horn of plenty, or tablespoon dried, soaked in red wine.

2 shallots, diced.

tablespoon fresh thyme leaves, chopped.

Black pepper, sea salt and dash of truffle oil if you are lucky enough to have some.

450 g soft butter.

Heat a little oil in a heavy pan, Sauté the shallots, add mushrooms and seasoning, except truffle oil and cook ten mins on medium heat.

Allow to cool, when cool cream butter and add the mush mix, finish with drop or two of truffle oil. Pot into small jars and freeze if not using within 2 weeks.

 

Recent  photos August-October 2016

Recent photos August-October 2016

A lazy post here… well I have been very busy.

It has been a wonderful year so far.

Meeting so many interesting people,exchanging stories and recipes, learning more about wild food and experimenting with fermenting foods, launching cookery course and so much more.

last few weeks have been particularly interesting. I have found my first Irish grown Caesar mushroom, learned a few new varieties, made new friends and begun teaching cookery courses in Offaly, Tipperary and Dublin.

I have spent many many hours in woods and mountains, near and far,exploring and enjoying, treasuring every moment.

A big thank you to all my wild food friends and community.

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