Mushroom and Garlic Compound Butter
This simple compound butter, infused with the deep, earthy flavors of roasted mushrooms, creates a delightful indulgence for any steak lover.
Servings: 8 servings
Ingredients
- 1 cup baby bella mushrooms, finely minced
- 3 whole garlic cloves, minced
- 6 stems of thyme, de-stemmed
- 1 cup of salted butter
- 1 tablespoon of additional butter
- ¼ teaspoon pepper
Instructions
- Place 1 cup of salted butter in a bowl to bring it to room temperature and set aside.
- Next, mince your mushrooms.
- Add 2 additional tablespoons of butter to a pan on low-medium heat, add the mushrooms and cook for about 10 minutes until they have reduced to about ⅓ of a cup.
- Once the mushrooms have reduced, add garlic, thyme, and pepper, and sauté for one additional minute.
- Remove from heat and let it cool for a few minutes.
- Once cool, fold the mix into your softened butter until well combined.
- Roll the mushroom butter into a log on plastic wrap, then tightly wrap.
- Refrigerate for about 30 minutes.
- Cook your steak to your desired doneness with your preferred method and add a pat of butter to the top.