Beurre Composé aux Champignons
So, your recipe calls for using mushroom caps, leaving you with mushroom stems? Use your trimmings to create a few pats of compound butter to flavor your other dishes!
by Tahoma Mycological Society
.jpg)
Craterellus cornucopioides trimmings. © Lisa Tesler (CC-BY-NC)
Method
Finely chop all bits and pieces. (If using specks from the bottom of a jar of dried mushrooms, feel free to reconstitute first.)
Sauté until all liquid evaporates.
Cool briefly, then fold into softened (but not melted) butter or margarine.
Refrigerate.
Compound butter is great for topping baked potatoes, drenching steamed vegetables, frying scrambled eggs, or spreading on toast.
Recipe contributed:
November
1993
Inky Captions was the historical newsletter of the (now defunct) Tacoma Mushroom Society (TMS). This recipe was originally published in the February 1993 issue of Inky Captions, and was reproduced with permission in Duff in November 1993.
Objective:
Sauce / topping / stuffing
Total Time:
10 - 15 mins
Yield:
Varies
Suggested Mushrooms:
- Black trumpet / black chanterelle (Craterellus atrocinereus, Craterellus calicornucopioides, Craterellus cinereus)
- Butter bolete (Butyriboletus persolidus)
- Giant cypress Agaricus (Agaricus lilaceps)
- Horse mushroom (Agaricus arvensis, Agaricus osecanus)
- Leccinum (aspen, birch, and manzanita boletes) (Leccinum insigne, Leccinum manzanitae, Leccinum scabrum)
- Pavement mushroom (Agaricus bitorquis)
- Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris)
- Portobello/portabella, champignon, cremini, button (Agaricus bisporus)
- The Prince (Agaricus augustus)
Login as an FFSC member to access the rest of this content.