1garlic clovelightly crushed with the back of your hand
1tablespoonchopped fresh thyme
Kosher salt and fresh ground black pepperto taste
Clarified butteras needed, about 1 cup, plus a little extra for browning the mushrooms
1fresh bay leaf
Instructions
Heat a tablespoon or so of clarified butter in a saute pan. Brown the chanterelle buttons slowly over medium heat, until thoroughly cooked and browned. Add the shallot, garlic, bay leaf, and thyme to the pan and cook for a few minutes more. Finally, season the mixture to taste with salt and pepper. Discard the garlic clove.
Pack the chanterelle-shallot mixture into a small crock or other non-reactive container, cover completely with melted clarified butter, top with the bay leaf, then chill until the butter is set. Allow the chanterelles to age under the butter for a few days before eating.
To enjoy the chanterelles, allow the crock to come to room temperature before digging in, since it's much easier to spread the butter on toast to go along with the mushrooms.
Notes
Your proportions will vary according to the size of the container you use to store the chanterelles, as long as they're completely covered with clarified butter, you're good to go.You can vary this plenty of ways, using animal fats like duck fat or lard would be great, switching up the herbs and using something like summer savory would be good too. The chanterelles can be switched out for whatever you like too, but I definitely recommend the youngest possible buttons of whatever species you're using.This is great served on toast-make sure to smear the mushroomy-herb butter all over it!