Mac Kitchen Notes — Winter 2007

Porcini Butter

Makes 1/4 pound

Ingredients:

1/4 cup dried porcini, packed

1/2 tablespoon minced shallots

1 stick (4 oz.) softened, unsalted butter

sea salt and freshly ground black pepper to taste

Method:

Simmer porcini in 1 cup of water until tender, approximately 15 minutes.  Once the porcini are tender, reduce the heat and simmer until the pan is almost dry so that the flavorful juices are absorbed back into the mushrooms. 

Melt 1 tablespoon of the butter in a small saucepan and add shallots.  Sweat over low heat until tender, no cover, approximately 2 minutes.

Chop porcini fine with chef’s knife; dice remaining butter and place butter, porcini and shallots in a mixer with paddle.  Beat until smooth. Do not overbeat or it will get too soft.  If this happens refrigerate until it sets up again. Season with sea salt and freshly ground black pepper to taste. 

Roll into cylinders in plastic wrap, about a quarter in diameter and refrigerate.

To Serve:

For porcini mashed potatoes, add slices of the butter to the top of the potatoes and let melt in just before service.  Sublime sliced on steak.