Garlic Mushroom & Pepper Butter
Garlic Mushroom & Pepper Butter
This is just what steak lovers have been waiting for! You must try this on your next steak!
Ready in: 40 minutes
Serves: 12
Complexity: very-easy
kcal: 177
Share
Ingredients
300 g softened butter, divided
1 shallot, minced
½ cup Portobello mushrooms, minced
1 tsp fresh thyme leaves
½ tsp SIDS CRAZY SALT
4 cloves garlic, minced
1 tsp New York Cut pepper
Directions
Melt about 3 tablespoons of butter in a cast iron frypan until it begins to foam. Immediately reduce the heat to medium-low and add shallots, garlic and SIDS CRAZY SALT to the hot fat.
When the shallots have turned translucent and their edges begin to caramelize, empty the bowl of mushrooms into the pan quickly and all at once so that the mushrooms sizzle in the pan. Stir the mushrooms with a wooden spoon to promote even cooking, scraping any bits that happen to adhere to the bottom of the pan. Sprinkle black pepper and thyme leaves over the mushrooms and continue to cook for a minute or two.
Turn off the heat and allow to cool for about ten minutes.
While the mushrooms rest and cool, beat the remaining butter until soft, smooth and easily manageable. Combine all the ingredients and fold them together until the seasonings are well-incorporated into the fat. Use a stand mixer with a paddle attachment for greatest efficiency, but if you don’t have one, a mixing bowl and rubber spatula will suffice.
Mold the compound butter gently over waxed paper, rolling it into a log. If you have a butter mold, use that instead.
Place it in the fridge and use it within a month or two or freeze.
Place a thin slice on each steak just before serving.