How to properly blend dried mushrooms into compound butter
You can use dried mushrooms directly from the bag, but they might be a bit too chewy for butter. Start by rinsing the caps and then soaking them in lukewarm water for 20 minutes. Focus on the caps, as the stems may remain tough. After soaking, gently press out any excess moisture using paper towels before chopping. For a finer texture, you can pulse the mushrooms in a blender for a few seconds. Don’t forget to save the leftover soaking liquid to make dashi stock.
Next, it’s simple to create compound butter. Aim for about one tablespoon of mushrooms for each stick of butter, along with your choice of seasonings. Soften the butter by either microwaving it for a few seconds or leaving it out at room temperature overnight (just be careful not to melt it). Since mushrooms have a rich, robust flavor, you might want to season them with a touch of paprika or chili powder, along with some black pepper. Parsley might be too mild. Alternatively, you can mix the mushrooms with sautéed and cooled onions or gorgonzola for an extra umami kick. Use a fork, whisk, or a few blender pulses to combine everything.
One of the great things about compound butters is that they freeze well. Feel free to make a large batch at once or try out different flavor combinations, wrapping and freezing any leftover butter. When you’re ready to use it, simply let it thaw on the counter until it’s soft.
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