Mushroom garlic butter

Mushroom garlic butter

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  • 6
  • Easy
  • 10 minutes
  • 5 minutes
  • Haute Cabrière Chardonnay-Pinot Noir 2008


  • 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

Cooking Instructions

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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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