This chanterelle butter makes an excellent appetizer.
- 12 tablespoons (1 1/2 sticks) butter
- 12 ounces (about 5 cups) fresh chanterelles, cleaned, trimmed and coarsely chopped
- 1 tablespoon tomato paste
- 1 clove garlic, peeled and chopped
- Pinch cayenne
- Sprigs thyme, for serving (optional)
- Crackers or bread, for serving
Melt the butter in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms begin to brown and the butter is clear, about 10 minutes. Add the tomato paste, garlic and cayenne, and season to taste with salt. Continue to cook, stirring often, until the garlic is soft, the mushrooms are tender and the butter is golden, 3 to 4 minutes.
Transfer the mushrooms and butter to the bowl of a food processor, then process to a smooth, creamy paste. Transfer the mixture to a small serving bowl, cover with plastic wrap and refrigerate until firm. Allow the chanterelle butter to come to room temperature before garnishing with a few sprigs of fresh thyme, if you like, and serving with crackers, slices of baguette or toasted brioche.
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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
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