Porcini-Red Wine Butter
Recipe information
Yield
Makes 1/2 cup Servings
Ingredients
1
/2 cup (1 stick) unsalted butter, room temperature
2
tablespoons finely chopped dried porcini mushrooms
1
tablespoon red wine
Kosher salt
Preparation
Put butter on a work surface and sprinkle with mushrooms. Drizzle with wine and season with salt. Using a knife, finely chop together until well combined. Transfer butter mixture to a sheet of parchment paper, wax paper, or plastic wrap, placing on edge closest to you. Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil. Chill until solid. Butter will keep refrigerated for up to 2 weeks or frozen for up to 3 months.