A delicious way to elevate your own steak night, chef’s mushroom butter is a winner. This recipe makes enough for several servings, so pop it in the freezer so you can have some on hand for a later date!
Chef’s Mushroom Butter
- 400g unsalted butter, softened
- 350g chopped mushrooms
- 1 shallot, finely chopped
- 3-4 cloves of garlic, finely chopped
- 4g chopped fresh parsley
- Truffle oil
In a pan, sweat the shallots and garlic down in a little bit of oil before adding the mushrooms. Cook the mushrooms down until there is no moisture left in the pan and allow it to cool.
Soften the butter and then fold through the mushroom mix with the chopped parsley. Season and then drizzle in a little truffle oil into the mix.
Store in the fridge and use within 2 days, or roll some into sausage shapes, wrap in clingfilm and pop in the freezer for your next steak night!