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1
Finely chop garlic.
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2
In a small bowl soak porcini in boiling-hot water 20 minutes.
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3
Remove porcini, squeezing out excess liquid, and reserve soaking liquid.
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4
Rinse porcini to remove any grit and finely chop.
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5
Line a sieve set over a small saucepan with a dampened paper towel and pour reserved soaking liquid through it.
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6
Add porcini and garlic to saucepan and simmer mixture until liquid is reduced to about 1 tablespoon, about 3 minutes.
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7
Cool mixture.
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8
In a bowl with a fork mash together butter, porcini mixture, and salt and pepper to taste until combined well.
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9
Transfer butter to a sheet of wax paper and roll into a 6-inch log.
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10
Butter may be kept, covered and chilled, 2 days or frozen, wrapped in foil, 1 month.
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11
Bring butter to room temperature before using.
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12
Here are a few compound butters we find particularly versatile.
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13
Using the basic technique of mashing together butter and flavoring in the recipe above, and with a little imagination, you can create your own favorites.
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14
Beurre maitre d'hotel: 1 tablespoon fresh lemon juice and 1 tablespoon chopped fresh flat-leafed parsley leaves
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15
Truffle butter: 1 small black winter truffle or 2 small black summer truffles, chopped fine
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16
Roquefort butter: 3 tablespoons crumbled Roquefort (only 1/2 stick butter needed for this variation)
