Gastronomixs

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, De Houtloods, Tilburg, the Netherlands.

Chestnut mushroom butter

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Ingredients

350

g

chestnut mushrooms

100

g

onion, finely chopped

1.5

litres

water

1/2

clove

garlic, chopped

250

g

butter

 

salt and pepper

 

Preparation method

  • Cut 300g of the 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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