Ingredients

Method

• 250 g portobellini or porcini mushrooms
• 100 g butter
• A few sprigs thyme
• 2–3 cloves garlic, crushed
• 2 T chopped chives
• Sea salt and freshly ground black pepper
• Chives, to garnish

Method

Ingredients

Rinse or brush the mushrooms to remove any grit and dry well before chopping coarsely.
In a saucepan over a medium to low heat, gently melt the butter with the thyme, then add the mushrooms. Cook over a fairly brisk heat until tender. Stir in the garlic and chopped chive and season to taste.
Remove the thyme and discard before blending until smooth. Spoon into a serving dish, allow to cool and chill until firm.

TASTE’s take:
Spread this fragrant butter on hot toasted rye or serve as a dip for radishes, chicory spears, celery sticks or hot baby potatoes. Or toss into hot steamed or roasted vegetables.