1generous tablespoon grounddried candy cap mushrooms
Instructions
30 minutes before starting, remove the butter from the fridge.
Heat the cream, maple, salt and candy caps in a small sauce pan (I use a butter warmer with a 2 cup capacity). Bring the liquid mixture to a simmer and reduce by half.
Meanwhile, cut the butter into chunks and put in a food processor. Drizzle ⅓ of the candy cap-maple cream into the food processor, then puree for a few moments until incorporated, then repeat with the remaining ⅔ of candy cap-maple cream. Process the compound butter until light and fluffy, then use a spatula to spoon it out onto a sheet of cling film, spreading it into a rough rectangle.
Roll up the butter into a log, label, date, and refrigerate or freeze.
The butter will last for a week in the fridge or a few months frozen. Vacuum sealed, frozen butter will keep for at least 6 months.