PantsDownApronsOn

  • About
  • Recipes
  • Contact
  • Subscribe
menu icon
go to homepage
  • About
  • Recipes
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Contact
  • Subscribe
×
Home » Basic skill tutorials

Garlic Herb Compound Butter With Mushroom

Modified: Oct 28, 2020 · Published: Jul 27, 2020 by Charlé Visser · This post may contain affiliate links · Leave a Comment · 948 words. · About 5 minutes to read this article.

Share this recipe!

↓ Jump to Recipe

You don't simply make garlic butter. You make yourself a luxuriously compound butter for steaks, corn on the cob, and other delicious dishes.

Add some herbs, add some optional mushrooms and we have a delicious natural condiment you can use in many ways.

Use it to spread on your favorite toasted sourdough. Make delicious garlic bread with a baguette. Melt it slowly over a perfectly cooked steak, stuff a chicken Kiev with it, or use in this garlic butter shrimps.

Mushroom and garlic butter on parchment paper
Jump to:
  • What is it?
  • Instructions
  • Variations
  • Top tip
  • How to use it
  • Useful equipment
  • Related recipes
  • Recipe
  • Comments

What is it?

Compound butter is simply just butter that's been flavored with a variety of possible ingredients.

Garlic and herbs are the most common varieties.

It's easy to make any type of compound butter to fit your specific needs.

We start with butter and we add flavorings, salt and pepper. Simple as that.

Instructions

infographic showing how to cook mushroom and garlic butter
  1. Make sure the butter is at room temperature.
  2. Chop the mushrooms finely and mince or chop the garlic.
  3. Heat a cast-iron skillet and add some oil or butter.
  4. Cook the mushrooms until they are well browned.
  5. Turn down the heat to medium and add the garlic. Cooking and stirring for a minute or so, just until they release their aroma. Do not color them.
  6. Remove the pan from the stove, put the fried mushrooms and garlic in a separate bowl, and let them cool to room temperature.
  7. Meanwhile, chop some parsley with a sharp knife.
  8. When the Mushroom mix has cooled down, add it to the room temperature butter along with the chopped parsley and seasoning if you are seasoning it.
  9. Once you have mixed it all together. Store it in the fridge wrapped up, or do the following for easy portioning.
  10. Lay a piece of parchment flat on the table. Place the butter on the parchment and place another piece of parchment on top. Roll out to 5mm thick and close the parchment so that you have a thick envelope of garlic butter. Store in the fridge until needed.
mushroom and garlic butter spread out on a parchment paper

Variations

You could easily make other compound butters. For example.

  • Truffle — Add some truffle oil or finely grated fresh truffle.
  • Black garlic — Make a paste from black garlic and add it to the softened butter.
  • Roasted garlic — Wrap whole garlic in foil and roast at 180°C or 350°F for 15 minutes until completely soft. Let it cool down, purée the cloves, and add to the butter.
  • Rosemary — Strip rosemary stalks and chop the soft leaves very finely. Add to the butter.
  • Lemon — Use a Microplane zester and or fine grater to grate lemon zest into the butter. Do not add lemon juice.

Top tip

  • Make sure the butter is soft but not melted before adding other ingredients.
  • Do not add ingredients that are liquid or too wet.
  • Make sure to season your compound butter with salt and pepper.
  • Add ingredients at room temperature. Warm ingredients will melt the butter.

How to use it

The simplest and most straightforward of uses is just to slap it on some delicious toasted homemade sourdough or Dark Rye bread. Other less obvious contenders are as follow:

  • BBQ — When you are making grilled mushrooms or baby gem lettuce as a side, brush some garlic butter on them just before serving.
  • Meat — Amazing on Ribeye steak, strip steak, or bavette. Brush on lamb koftas, oven-baked chicken breast, or make chicken kiev.
  • Seafood — When you grill lobster, crawfish, shrimps, mussels, crab or calamari brush this on when serving. If you are lucky enough to get Giant periwinkle then use this mushroomy garlic butter instead of plain butter. Use with French-style baked snails or brush onto fish like this grilled angelfish or salmon fillet just before serving.
  • Vegetables and sides — Mix with roasted broccoli, steamed spinach, or bok choy to give boring greens an explosive taste. You could even stir a spoonful into mashed potatoes, or a bowl of perfectly cooked rice or couscous. Who doesn't love baked potatoes with garlic butter?

Useful equipment

kitchen scales

Electronic Kitchen Scales

BUY NOW
Japanese Chefs Knife

Gyuto Japanese Chefs Knife

BUY NOW
mixing bowls

Mixing Bowls

BUY NOW
garlic press

Garlic Press

BUY NOW

Related recipes

  • Sriracha
  • Caesar dressing
  • Salsa verde
  • Chimichurri sauce
  • Sour cherry jam in a glass jar.
    Sour Cherry Jam Recipe (No Pectin)
  • Fresh mint salad dressing in a glass jar.
    Lemon And Mint Salad Dressing (Video)
  • Bacon jam in a white ceramic dish on a wooden board.
    Bacon Jam Recipe (Bacon Chutney)
  • Sriracha hot sauce in swing top bottles on a grey background.
    Homemade Fermented Hot Sauce

This site contains affiliate links. I may earn a tiny commission on qualifying purchases at no extra cost to you. By bookmarking these links you help support the upkeep of this site.

If you found this post helpful or have learned something, please comment, subscribe, and follow me on social media for more delicious recipes.

Recipe

Mushroom and garlic butter on parchment white paper
5 from 2 votes
Print Pin Recipe Save Saved!

Garlic Herb Compound Butter

Perfect garlic herb compound butter for steak, corn on the cob, bread or vegetables.
Author Charlé Visser
Prep Time 10 minutes minutes
Cook Time 4 minutes minutes
Total Time 14 minutes minutes
Servings 10 portions
Course Condiments
Cuisine American, European, French
Prevent your screen from going dark

Ingredients

  • 180 g (1 cups) Butter
  • 100 g (1 cups) button mushrooms - finely chopped
  • 34 g (¼ cups) garlic - finely chopped
  • 14 g (3 ½ tablespoon) parsley - finely chopped
  • 20 g (1 ½ tablespoon) oil
  • 4 g (⅔ teaspoon) kosher salt
  • 1 g (½ teaspoon) black pepper
Get Recipe Ingredients

Instructions

  • Make sure the butter is at room temperature.
  • Chop the mushrooms finely and mince or chop the garlic too.
  • Heat a cast-iron skillet and add in some oil or butter.
  • Cook the mushrooms until they are well browned.
  • Turn down the heat to medium and add the garlic. Cooking and stirring for a minute or so just until they release their aroma. Do not colour them.
  • Remove the pan from the stove, put the fried mushrooms and garlic in a separate bowl and let it cool to room temperature.
  • Meanwhile, chop some parsley with a sharp knife.
  • When the Mushroom mix has cooled down, add it to the room temperature butter along with the chopped parsley and seasoning.
  • Once you have mixed it all together. Store it in the fridge wrapped up or do the following for easy portioning.
  • Lay a piece of parchment flat on the table. Place the butter on the parchment and place another piece of parchment on top. roll out to 5mm thick and close the parchment so that you have a thick envelope of garlic butter. Store in the fridge until needed.

Notes

  1. Make sure the butter is room temperature and not fridge cold or melted.
  2. Make sure the mushrooms have cooled down completely before adding to the butter.
  3. Store in the fridge for up to two weeks.
  4. Store in the freezer for up to 6 months.
 

Nutrition

Serving: 30g Calories: 155kcal Carbohydrates: 2g Protein: 1g Fat: 17g Saturated Fat: 9g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 39mg Sodium: 273mg Potassium: 59mg Fiber: 0.2g Sugar: 0.3g Vitamin A: 569IU Vitamin C: 3mg Calcium: 13mg Iron: 0.2mg
Keywords:garlic butter for steak, how to make compound butter
Save RecipeSaved!
Did you make this?Tag @pantsdownapronson or hashtag #pantsdownapronson so I can see your hot skills!

More Basic Cooking Skills Anyone Can Learn

  • Garlic and herb brioche croutons in a bowl.
    Easy Garlic And Herb Seasoned Brioche Croutons
  • thai-red-curry-paste-in-pestle-and-mortar.
    Authentic Thai Red Curry Paste (Video)
  • Orange marmalade in glass jar on wooden board.
    Homemade Orange Marmalade With Pectin (Video)
  • Garlic and ginger paste in a blender jug.
    Garlic And Ginger Paste

Share this recipe!

Comments

No Comments

5 from 2 votes (2 ratings without comment)

Leave a review or ask any question Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Charle Visser the chef.

Hey, I'm Charlé!

I'm a professional chef with over 20 years of experience, cooking in some of the best kitchens in the world for some of the most famous people on the planet.

Eating and cooking well contribute majorly to a happy life, and it doesn't have to be hard.

I'm going to teach you how to be a great cook and have a fantastic time.

The best thing?

It's free. Forever.

More about me

Latest recipes

  • Moroccan pastilla chicken pie on a white plate.
    Pastilla — Moroccan Chicken Pie (Video)
  • Chicken biryani with herbs and crispy onions in a bowl.
    Chicken Biryani | Indian One-Pot Rice And Chicken (Video)
  • Syrniki cheese pancakes with cherry jam on a white plate.
    Russian Syrniki Recipe (Cottage Cheese Pancakes)
  • Cheese curds, farmer's cheese or tvorog in a brown bowl.
    Homemade Cottage Cheese — Tvorog(Farmer's cheese)
  • Chakalaka in a pan.
    South African Chakalaka - Traditional Spiced Relish (Video)
  • Pastel de nata sprinkled with cinnamon.
    Pastéis De Nata - Authentic Portuguese Custard Tarts (Video)

Most popular recipes

  • Moroccan lemon chicken in gravy with olives and bay leaves.
    Moroccan Lemon Chicken Tagine With Olives (Video)
  • Individual apple, meat and cabbage Russian piroshki on marble background.
    Traditional Russian Pirozhki Recipe (Hand pies) - Complete Guide And Video
  • Hainanese chicken and rice served on a white plate with all the classic condiments.
    The Ultimate Hainanese Chicken Rice Recipe (Video)
  • plated caesar salad on white plate
    Classic Caesar Salad With Whole Leaves
  • Perfectly cooked bavette steak
    Bavette Steak - What Is It And How To Cook It
  • flaxseed meal sourdough bread cut in half on striped kitchen towel
    Flaxseed Meal Sourdough Bread
  • oven roasted chicken breast with thyme butter
    Juicy Oven Baked Chicken Breast
  • butter chicken in a white bowl
    Authentic Indian Butter Chicken Recipe (Murgh Makhani)
  • crispy pork belly
    Pork Belly Braai | Slow-Roasted Over The Fire
  • stack of barley koji in raku ceramic bowl
    How To Make Koji (Video)
Subscribe

My favorite recipes

  • Cherry tomato and mozzarella pasta in a white pasta bowl.
    Cherry Tomato And Fresh Mozzarella Pasta
  • hand holding strips of cured meat on a wooden board
    Ultimate South African Biltong Recipe (Video)
  • Cooked ribeye steak sliced on a white plate.
    Ultimate Guide For Cooking Beef Ribeye Steak At Home (Video)
  • mashed potatoes in a bowl
    Luxuriously Creamy Mashed Potatoes (Video)
  • chicken fried rice in a bowl
    Perfect Fried Rice
  • salsa verde
    Italian Salsa Verde — 5 Minute Green Sauce For Everything (Video)
  • Thai spiced beef koftas with sesame, spring onion, soy and lime
    Easy Thai Spiced Beef Koftas
  • Greek salad in white bowl.
    Authentic Greek Salad Recipe
  • semi dried tomatoes in a white container.
    Semi Dried Cherry Tomatoes
  • Beef adobo in white ceramic bowl.
    Beef Adobo | Famous Filipino Streetfood
youtube subscribe link

Footer

↑ back to top

Legal stuff

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.