Porcini Butter from Fresh Raw Porcini Mushrooms and Nasturtium
Vorspeise
15 min
20 min
4
Fat
Carbs
Protein
Porcini mushrooms are a true delicacy in many European cuisines. In Alpine and Nordic cooking, porcini are a versatile delicacy, enriching many dishes with a very fine mushroom flavor and valuable proteins. This porcini butter is something very special. It is not made with dried porcini mushrooms as is common, and due to the young raw porcini, it has a very balanced and even taste. This is underscored by the sharp, fruity taste of nasturtium from the home garden, making it a real treat on a morning breakfast roll. It is very quick and easy to prepare and can be stored in the refrigerator for a few days or even frozen.
Ingredients
150 g fresh young porcini mushrooms
10 young nasturtium leaves
1 teaspoon bouillon powder
1 clove of garlic
Optional: some parsley
Instructions
2. Clean and wash the porcini mushrooms. If you cannot tolerate raw porcini or if the mushrooms are no longer young, cut them into coarser pieces and fry them in a pan over low heat with a little butter.
3. Place the washed mushrooms, garlic clove, bouillon, and nasturtium in a blender or food processor and chop into small pieces.
4. Add the mushrooms to the butter and stir with a spoon until the mixture is well distributed.
5. Season the butter mixture with salt and pepper to taste.
6. Spread a 50 cm wide layer of cling film on the table and distribute the butter mixture in the center. Form a roll about 5 cm thick with the help of the film and wrap it in the cling film at the end. Store the wrapped butter roll in the refrigerator and use it within 2-3 days. Alternatively, form multiple rolls and freeze any that are not needed.
Important Warning!
If you cannot tolerate raw porcini mushrooms, fry the mushrooms in a pan over low heat with a little butter.
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