Porcini Butter Great On Steak Or Scallops Recipes

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PORCINI BUTTER



Porcini Butter image

This is wonderful on bread, vegetables or atop a steak. Beef broth may be used in place of chicken broth.

Provided by OhSusannah

Categories     Low Protein

Time 40m

Yield 8 serving(s)

Number Of Ingredients 4

1 ounce dried porcini mushrooms
1 cup hot chicken broth
1/2 cup unsalted butter, softened
coarse salt

Steps:

  • In a small bowl combine porcinis and broth; let stand 30 minutes.
  • Drain mushrooms, reserving broth, and place in food processor.
  • Strain broth and reduce over medium heat to 3 - 4 tablespoons.
  • Add broth to food processor and process to puree.
  • Add butter and process to blend.
  • Transfer to serving dish and use as a topping.
  • Store in refrigerator.

Nutrition Facts : Calories 117.1, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 99, Carbohydrate 2.8, Fiber 0.4, Sugar 0.9, Protein 1.1

PORCINI BUTTER



Porcini Butter image

Categories     Condiment/Spread     Dairy     Mushroom     Easter     Vegetarian     Father's Day     Winter     Gourmet

Yield Makes about 1/2 cup

Number Of Ingredients 4

1 garlic clove
1/2 cup dried porcini mushrooms
1/2 cup boiling-hot water
1 stick (1/2 cup) unsalted butter, softened

Steps:

  • Finely chop garlic. In a small bowl soak porcini in boiling-hot water 20 minutes. Remove porcini, squeezing out excess liquid, and reserve soaking liquid. Rinse porcini to remove any grit and finely chop. Line a sieve set over a small saucepan with a dampened paper towel and pour reserved soaking liquid through it. Add porcini and garlic to saucepan and simmer mixture until liquid is reduced to about 1 tablespoon, about 3 minutes. Cool mixture.
  • In a bowl with a fork mash together butter, porcini mixture, and salt and pepper to taste until combined well. Transfer butter to a sheet of wax paper and roll into a 6-inch log. Butter may be kept, covered and chilled, 2 days or frozen, wrapped in foil, 1 month. Bring butter to room temperature before using.
  • Variations:
  • Here are a few compound butters we find particularly versatile. Using the basic technique of mashing together butter and flavoring in the recipe above, and with a little imagination, you can create your own favorites.
  • • Beurre maître d'hôtel: 1 tablespoon fresh lemon juice and 1 tablespoon chopped fresh flat-leafed parsley leaves
  • • Truffle butter: 1 small black winter truffle or 2 small black summer truffles, chopped fine
  • • Roquefort butter: 3 tablespoons crumbled Roquefort (only 1/2 stick butter needed for this variation)

PORCINI BUTTER (GREAT ON STEAK OR SCALLOPS)



PORCINI BUTTER (GREAT ON STEAK OR SCALLOPS) image

Number Of Ingredients 12

For porcini butter:
8 tablespoons (1 stick) unsalted butter, softened.
1/4 cup dried porcini, ground to a powder in a spice grinder
1 teaspoon truffle oil
1/2 teaspoon sherry vinegar
Coarse salt and freshly ground white pepper
For scallops:
1 3/4 pound sea scallops, tough bits removed
Coarse salt and freshly ground white pepper
6 tablespoons porcini butter
3 tablespoons dry bread crumbs
Set aside at room temperature for about an hour to give the flavors a chance to develop.

Steps:

  • To make porcini butter: Combine butter, porcini powder, truffle oil, and vinegar in a food processor. Process until light and fluffy. Season with salt and white pepper, and pack into a small bowl. Leave butter at room temperature for about one hour for the flavors to develop, then cover with plastic wrap and chill until firm. To cook scallops: Place a rack in the upper third of the oven and heat oven to 450 degrees. Season scallops with salt and white pepper. Smear about 2 tablespoons of the butter in the bottom of a 1 1/2-quart gratin dish. Set scallops in the dish in a single layer (it may be a snug fit) and spread rest of butter over the top of the scallops. Sprinkle on bread crumbs. Bake until bubbling and lightly browned, about 10 minutes. Let scallops sit for a few minutes before serving. From "Fish Without A Doubt"

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