½cupshaggy mane inksee recipe, slowly reduced down to ¼ cup, chilled
8ozunsalted butter chilled
½teaspoonkosher saltor more to taste
Instructions
Chop the butter into pieces, then put in a food processor with the shaggy mane ink.
Pulse the mixture the break it up, then continue pureeing until it becomes smooth and homogenous.
Season the mushroom butter with salt and pepper until it tastes good to you.
Remove the butter to a piece of parchment, roll into an even log, wrap in plastic or vacuum seal, and freeze.
The butter will keep in the fridge for a week, and can be frozen for up to a year.
Use the finished butter in soups, sauces, and melted on top of steaks and vegetables.
Notes
Substitutions
If you don't have shaggy manes you've made into ink don't worry. You can substitute 6 oz shaggy mane mushrooms cooked down with a teaspoon of garlic until the water has evaporated. Cool the mushrooms, then puree everything in a food processor.