CHANTERELLE BUTTER

CHANTERELLE BUTTER

TIP: If the chanterelles are wet / moist from weather conditions, I like to dry them in a basket over night after cleaning before I make the butter. Clean fungi as you pick it - as the fungi dries, the harder it is to clean. When making butter, the less water content, the better.

TIP: This recipe is extremely good with garlic scapes. I put my scapes through a food processor when they are in season, sometimes with fresh herbs, and freeze / dehydrate them. It will still be delicious without them or using regular onion.

• Chop chanterelles, garlic and onion very finely, and separately. If using garlic scapes, have those ready and chopped in your food processor. If thyme is fresh, also have this finely chopped with stems picked away.

• Dry fry chanterelles until you see water content releasing, then add the onion. A little onion goes a long way - a quarter of quantity of mushroom you have.

• Add garlic and thyme and watch that these delicate pieces don’t burn. If using garlic scapes, add them in last just as the garlic becomes fragrant. You don’t want to cook or even brown these much - just releasing some moisture.

• Let the mixture cool off the pan in a large bowl. Add room temperature butter to the bowl and mix well.

• Take mixture and make a rectangular like blob on parchment paper, then roll that paper tightly, compacting it into a log as best you can.

• Refrigerate or freeze. I recommend cutting a chunk off and then freezing the rest, especially for months when chanterelles are no longer available!