Morel & Prune Butter
This rich, flavorful butter is a versatile use of dried morels. Softened, it can be slathered on toast or perfect for crostini. A slice of this butter on top of cooked chicken, duck, pork, lamb or beef, raises the dish to gourmet levels.
Use the smallest morels you can find.
Adapted from a recipe in Food and Wine magazine.
Pour boiling water over dried morels and soak until softened, at least 20 minutes. Drain, rinse and finely chop.
In a small skillet, heat olive oil and cook the shallots, over low heat, until soft but not browned, about 4-5 minutes. Let cool.
In a medium bowl, using a hand-held mixer at medium speed, beat the butter with the morels, shallots, prunes and brandy until well-blended, light and fluffy. Season with salt and pepper.
Use at once or scrape into a log shape and wrap in plastic. Refrigerate until ready to use, or freeze for up to a month.