Ah, simplicity in its finest form: a mushroom butter to accent steaks, vegetables, breads, pasta, eggs, and whatever you would like to enhance with a buttery, mushroom accent. Gosh, did someone say: how about popcorn ... well, maybe not popcorn!
This recipe came to us from the late, and very special Patrice Benson, a dear and energetic lady who was a long-time cornerstone of the Puget Sound Mycological Society (PSMS), loved by all. It's a good, basic formula that can easily be adjusted to suit personal preferences. For example, our favorite rendition has cilantro, with its citrusy undertones, standing in for the parsley while hedgehogs replace the boletes - it was a banner year for hedgehogs on our reserve so we're enjoying them in many dishes!
We prefer to blend our butter with chopped cilantro,
finely grated Meyer lemon peel and powdered hedgehogs.
1 pound butter, softened
1/4 teaspoon fresh lemon juice
1/2 bunch parsley, finely chopped, or other herbs to taste
- Place butter in the bowl of an electric mixer. Beat until fluffy and light in color.
- In a small bowl, combine mushroom powder and sufficient water to create a paste.
- Add mushroom paste and herbs to butter, blending until all ingredients are thoroughly incorporated.
- Add lemon juice and salt.
- Remove butter and mushroom mixture from mixer bowl. Form into log shape and wrap tightly in plastic wrap. Store in refrigerator, slicing off portions to be used as desired.
- For longer storage, wrap log in plastic wrap and then foil and freeze.
A very fond farewell to Patrice, a beautiful lady who left us far too early!
I know for certain that we never lose the people we love, even to death.
They continue to participate in every act, thought and decision we make.
Their love leaves an indelible imprint in our memories.
We find comfort in knowing that our lives have been enriched by having shared their love.
Leo Buscaglia