Mushroom Butter


1 lb soft butter (set out overnight in a bowl)

2oz dried porcini (Boletus Edulis), powdered

Add just enough water to mix porcini powder into a paste

1/4 tsp fresh lemon juice or to taste

1/2 bunch finely chopped parsley

salt to taste


Place butter in the bowl of an electric mixer. Beat with paddle attachment on 2nd speed until light in color and fluffy looking. Add mushroom paste and parsley and continue mixing until all ingredients are thoroughly incorporated (will turn light brown). Beat in lemon juice and salt to taste. The butter is now ready to use as needed or can be stored in an airtight container in the refrigerator. May be frozen after rolling into a log shape and wrapping tightly in plastic wrap, then foil.