Porcini-Oregon White Truffle Butter
Compound butters, like this one are extremely versatile to have on hand. Once you make it, it keeps well and can be frozen. You can put a dab on a grilled steak or fish, add it to baked or mashed potatoes, or crown some cooked vegetables with it. It can be used to turn a simple dish to gourmet status. Spread it on toast for a quick treat!
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 porcini 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 porcini and shallots 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 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.
Porcini-Oregon White Truffle Butter may be stored in the refrigerator for a week or more and can be frozen for several months.