Chestnut mushroom butter

Make the butter a few days in advance to allow the flavour of the chestnut mushrooms to infuse thoroughly. 

Creation by Roy de Gier, Restaurant Taste, Tilburg. the Netherlands.

Makes 350g.

Chestnut mushroom butter

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chestnut mushrooms



onion, finely chopped



garlic, chopped






chestnut mushrooms




As needed:


salt and pepper

Preparation method

  • Cut the 300g chestnut mushrooms into quarters.
  • Gently fry the onion and garlic, add the chestnut mushrooms and continue frying.
  • Deglaze with the water and leave to infuse on a low heat for a whole day.
  • When the stock is ready, cool it down and preferably leave in the refrigerator for another two days. Carefully strain the chestnut mushrooms from the stock.
  • Reduce the stock until it just covers the bottom of the pan.
  • Leave this reduction to cool.
  • Chop the remaining chestnut mushrooms into fine cubes and briefly fry in a little butter. Season to taste with salt and pepper.
  • Beat the butter in a planet mixer until pale and then add the cooled stock.
  • Add the chestnut mushroom cubes and season to taste with salt and pepper.
  • The butter can be rolled up in sausage bags or piped into rosettes.

Serving suggestions

  • Try substituting the mushroom cubes in the butter with another garnish.
  • Melt with cooked game or red meat for a delicious gravy.
  • Use as a flavour enhancer for a sauce or soup.

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