Day 23 - Mushroom Powder

I am everywhere and many, don’t pick me unless you are sure.

Mushroom powder is an umami powerhouse. It can be used to flavour stocks, soups, and stews. Below is a recipe to make a compound mushroom and herb butter. This butter can be used on steak, with pasta, or on a crostini.

Mushroom and Thyme Butter

• 1 oz dried mushroom powder ( small jar)
• 1/2 cup boiling water
• ¼ cup dry sherry
• 1 lb unsalted butter cut into ~1x1 inch cubes, at room temperature
• 2 tablespoons of olive oil
• 1.5 teaspoons kosher salt
• 2 large shallots diced ¼ inch to yield about ½ cup or 4 oz
• 2 teaspoons finely chopped fresh thyme
• 2 cloves garlic minced

Directions

• Add the mushroom powder to hot water and let it steep.
• Add the garlic, shallot and two tablespoons of oil to a 10 inch frying pan. Cook on medium high heat until the shallot is translucent, about 3 minutes. Continue cooking until the shallots have lost some volume and are just starting to brown.
• Deglaze the pan with the sherry.
• Add the thyme, mushroom powder and water, and bring the mixture to a simmer for 1 minute, or until the pan is almost dry. It's important to remove as much moisture as possible here.
• Transfer the mixture to a food processor or use a hand blender to process to a smooth-ish paste.
• When the puree is cool, mash it in a bowl with the room temperature butter or whip in a stand mixer with the whisk until light and fluffy.
• Double check the seasoning for salt and pepper and adjust until it tastes good to you. Transfer the butter with a spatula to parchment or wax paper and roll tightly into a log, then tie the ends closed with string or plastic wrap. Label, date, and freeze in a Ziploc bag until needed.
• The butter can be kept in the fridge, and will keep for a week. If you're not going to use the butter in a few days, keep it in the freezer, then you can pull out the log(s), allow to thaw for 10 minutes before cutting. Cut off pieces as needed, returning the butter to the freezer.