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Chanterelle Mushroom Butter [Vegan]
This dairy-free mushroom "butter" is sure to be a hit as an appetizer at any event. The mushrooms provide a beautiful woodsy, peppery taste that is enhanced by fresh herbs and port wine, plus their beautiful golden color makes this butter a stand-out on the appetizer table. Serve this with... Read More
Ingredients You Need for Chanterelle Mushroom Butter [Vegan]
How to Prepare Chanterelle Mushroom Butter [Vegan]
- Sort and clean the Chanterelles, or rinse well and let drain on paper towels.
- Sauté the Chanterelles in 2 tablespoons of canola oil with a garlic clove and thyme springs. Pour over the Tawny port or grappa and cook until the alcohol evaporates.
- Season to taste with salt, pepper, and cayenne. At the end, add tomato paste. Cook until all the liquid has evaporated.
- After the Chanterelles have cooled down, transfer to a blender and blend it with the canola oil is a thick paste of the consistency of a soft butter. Mix in the thyme leaves and nigella.
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Kelly Kemp-Mcilmoyl
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