Earthy Delights Recipe
Porcini-Oregon White Truffle Butter
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
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
Porcini-Oregon White Truffle Butter may be stored in the refrigerator for a week or more and can
be frozen for several months.