Mushroom And Garlic Butter

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You don't simply buy crushed garlic and throw it with butter. No sir. You make yourself a luxuriously filthy rich mushroom and garlic butter from scratch. The only way to make garlic butter. Even if you hate mushrooms.

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• Ingredients needed
• How to make it
• Variations
• Serving suggestions
• Other recipes you might like
• Useful equipment for this recipe
• Mushroom And Garlic Butter
• Nutrition Facts

This recipe for garlic butter does not follow the usual lazy ass rules of mixy-mixy and you're done.

We make it the proper way. You want to know what else?

We also spruce it up with some umami-rich mushrooms and lift that bad boy with a bit of chopped parsley.

That way you can enjoy it fully.

Use it to spread on your favourite sourdough toast for breakfast. Brush on a perfectly cooked steak. Stuff a chicken Kiev with it. Pour it all over shrimps.

Or simply spoon it and give it a cuddle.

Remember, it does melt.

Ingredients needed

Making garlic butter requires at least two ingredients. Butter and Garlic.

In it's simplest form.

But, remember, we are not so simple.

• Butter - Use 82% real bad boy / bad-rep BUTTER!
• Mushrooms - Any you fancy, as long as their edible. I used plain old button mushrooms because their cheap, I'm poor and I know how to make them taste rich.
• Garlic - I've said this like a gazillion times already but let's make it gazillion-and-one times. No nasty ass Chinese garlic. Young fresh tender garlic is what you want. Nothing against Chinese just their imported mass-produced garlic sucks on a scale of the likes no one has ever seen. It's acrid, bitter and tastes only of the thought of garlic.
• Oil(optional) - I use neutral cooking oil to brown the mushrooms but you could just use a little bit of your REAL butter instead.
• Seasoning(optional) - A bit of salt and pepper. I do but, you don't have to if you don't want. Especially if you are on a low salt diet. Boring.

How to make it

Making garlic butter is seriously easy but there are a few important things to consider.

1. Make sure your REAL butter is at room temperature.
2. Chop your mushrooms finely and mince or chop the garlic too.
3. Heat a cast-iron skillet and add in 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 colour them.
6. Remove the pan from the stove, put the fried mushrooms and garlic in a separate bowl and let it 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.

Variations

You could add a touch of creativity to this garlic butter recipe and modify it in many ways. Here are a few examples:

• Mushrooms - You could change the button mushrooms to any type you like. You could also add some dried porcini powder for a real forest mushroom kick. This is what we do in fancy restaurants by the way.
• Spices - Think cumin, paprika, chilli powder, garam masala, nutmeg or coriander. Consider what you are using it for and make the necessary adjustments. For example, if I am hosting a North African themed dinner. I would use cumin and a small touch of cinnamon. then use the resulting butter to brush over grilled fish, chicken or roasted eggplant.
• Herbs - Sage, cilantro, chives, chervil, thyme or rosemary. The application applies here too. Making a simple homemade pasta? Replace the parsley with chopped sage and voila! You have the perfect mushroom, sage and garlic butter to lube up your pasta.
• Next level - Chopped anchovies and a drop of natural liquid smoke will blow your mind. Add it to the rest of the ingredients and see for yourself.

Serving suggestions

The simplest and most straight forward 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 or sirloin steak. Brush on lamb koftas, lamb chops or roasted lamb leg for extra indulgence.
• 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 - If you are following a Keto diet then having your greens just became much easier. Mix with roasted broccoli, steamed spinach or bok choy to give boring greens explosive taste. You could even stir a spoon full into mashed potatoes, a bowl of perfectly cooked rice or couscous.

Other recipes you might like

Garlic butter is a very simple little condiment if I can call it that but, it's extremely versatile. Here are a few other recipes I think you would find helpful if you like multi-use recipes.

• Sriracha - Homemade fermented hot sauce I throw over everything.
• Caesar dressing - Obviously used in Caesar salad but, can also be used in any other salad.
• Citrus cured salmon - For breakfast by itself or with eggs or on a simple bruschetta as a snack.
• Adjika paste - Used to rub over grilled meats, fish whole roasted cauliflower. You can even add it to some cream and make a stroganoff type sauce or mix into deviled eggs.
• Chimichurri sauce - Obviously with steak but you can have It with chicken, fish, vegetables or just over some boiled baby potatoes. The grown man's ketchup.

Useful equipment for this recipe

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