Morel-Date Compound Butter
A dignified way to have a delicious "sauce" handy at a moment's notice. Once you have made this intriguingly deep-flavored butter and chilled it, you can use it to liven up meat, poultry and seafood! A most versatile butter to have handy in your fridge. It freezes well, so you can make enough for later use.
Heat the olive oil in a small pan over medium heat. Add the shallots and cook, stirring frequently, until the shallots become slightly translucent and softened, about 2 minutes. Remove from the heat and set aside to cool.
Place the dried morel mushrooms in a heatproof bowl and pour boiling water over them to cover. Be sure to use boiling water since the mushrooms will not receive any additional cooking. Allow to stand for 15 minutes, then drain and chop coarsely.
Add the softened butter to a small food processor and pulse a few times until smooth. Add the rest of the ingredients and season with salt and pepper to taste. Pulse the processor a few times to incorporate all the ingredients, but do not over process - you'll want a few chunks of morels and dates for interest.
Cut a piece of plastic wrap, about 12 x 12, and lay it flat. Using a spatula, put the processed butter in a mound in the middle of the plastic wrap. Roll the butter up in the plastic wrap so it forms an even log or sausage shape. Twist the ends tightly. Using a sharp knife or skewer, prick the plastic wherever there is a bubble to let the air escape.
Place the rolled up compound butter into the refrigerator to chill & firm up. For best results, use the following day after the flavors have had a chance to blend and meld.
Compound butters may be stored in the refrigerator for a week or more and can be frozen for several months.