Chanterelle Compound Butter

1. 1

   Heat olive oil in non stick pan and add minced shallot, garlic and finely chopped chanterelle mushroom.

2. 2

   Let fry on moderate heat until nearly all liquid has evporised.

3. 3

   Transfer soft butter to a bowl.

4. 4

   Add mushroom, parsley, chili flakes if using, salt and pepper.

5. 5

   You can either transfer to molds, wrap up in aluminium foil and let harden compound butter in the fridge (about an hour).

* Per serving · 4 servings · Values may vary.

No additional tips available.