Condiments
Horn of plenty butter
Condiments
Easy
30 min
This is one of my favorite mushroom hacks. The dish is clearly best made with fresh mushrooms, but you can also use dried ones. It should be black trumpet or chanterelle.
Wild ingredients
Instructions
- Clean the black trumpets by snipping off the bottom part, and split them so woodlice, leaves, and the like can come out.
- Fry the black trumpets together with onion caps in a little butter. Then add a whole pack of butter, and turn down the heat. Let it simmer for fifteen minutes.
- Then blend until you get a homogeneous mixture. Season to taste with salt and pepper.
- Served at room temperature to slightly cool together with freshly baked bread. The trumpet butter can also be stored in the fridge and used in many other contexts.
The Mushroom Handbook
More recipes in the same category
