- 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
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.
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.