The Golden Chanterelle - Herb & Garlic Chanterelle Compound Butter / Beurre Composé
October 16, 2016
Take a walk in the cool Autumn weather and look towards the ground. The first rains of the season reveal what has been waiting under the earth all year long. Mushrooms! Beneath a network of fir, spruce, and hemlock trees one may be lucky enough to discover something golden hidden under the moss and leaves. The Golden Chanterelle. Known as "little fish gills" to some First Nation the chanterelle mushroom is truly an amazing forest find.
The chanterelle is an incredibility versatile ingredient, revered by chefs for its bold mushroom flavour and ability to bring out the earthiness and authenticity in its pairings. Fresh, it has a meaty texture and is dense from the moisture of the earth. Dried, the flavours and aroma of chanterelles are intensified. Deliciously nutty and with hints of apricot and pepper, the flavour cannot be compared!
RECIPE: Herb & Garlic Chanterelle Compound Butter / Beurre Composé
Why this recipe is great! This savoury, complex butter complements any recipe calling for a fat component. Spread over a slice of warm crusty baguette or use as a cooking fat for eggs, sauté etc. A generous dollop over steak or veggies work very well too.
Here's the basic recipe:
1/4 cup dried chanterelles
1/2 cup boiling water
1-2 garlic cloves (depending on how garlicky you like!)
1 tablespoon of desired fresh/dried herbs
1/2 cup (1 stick) butter, softened salted/unsalted
Soak dried chanterelles for 30+ mins in bowl of water. When softened, strain chanterelles though a coffee filter and reserve mushroom stock (soaking liquid) to set aside. Finely chop reconstituted chanterelles and garlic then place in a small pan along with reserved mushroom stock. If using dried herbs, also add to the pan. Simmer and reduce liquid until only a teaspoon of liquid remains. Combine garlic, mushroom mixture along with softened butter and whip. Add fresh herbs.