1ozdried mushroomssuch as black trumpet or porcini
1.5cupboiling water
¼cupdry sherry
1lbunsalted buttercut into ~1x1 inch cubes, at room temperature
2tablespoonsgrapeseed oil or butter
1.5teaspoonskosher salt
2large shallotsdiced ¼ inch to yield about ½ cup or 4 oz
2teaspoonsfinely chopped fresh thyme
Instructions
Re-hydrate the black trumpet mushrooms in the water until softened, about 20 minutes. Agitate the mushrooms in the water to remove any grit, then remove, strain the liquid, then coarsely chop the mushrooms. Reserve the liquid and mushrooms separately.
Add the garlic, shallot and two tablespoons of butter or oil to a 10 inch frying pan. Cook on medium high heat until the shallot is translucent, about 3 minutes.
Add the mushrooms and continue cooking until the edges of the pan show some color and the shallots have lost some volume and are just starting to brown.
Deglaze the pan with the sherry.
Add the strained mushroom liquid along with the thyme and bring the mixture to a simmer for 15 minutes, or until the pan is almost dry.
Transfer the mixture to a food processor or use a hand blender to process to a smooth-ish paste.
Season the puree with the salt, mix to combine, and cool to room temperature.
When the puree is cool, mash it in a bowl with the room temperature butter or whip in a stand mixer with the whisk until light and fluffy.
Double check the seasoning for salt and pepper and adjust until it tastes good to you. Transfer the butter with a spatula to parchment or wax paper and roll tightly into a log, then tie the ends closed with string or plastic wrap. Label, date, and freeze in a Ziploc bag until needed.
The butter can be kept in the fridge, and will keep for a week. If you're not going to use the butter in a few days, keep it in the freezer, then you can pull out the log(s), allow to thaw for 10 minutes before cutting. Cut off pieces as needed, returning the butter to the freezer.
Video
Notes
Use the finished butter melted on soups, steaks and vegetables, tossed with freshly cooked pasta, or spread on toast.