Mushroom Butter
½ pound softened unsalted butter
1 shallot minced
½ pound of mixed wild mushrooms
3 tablespoons of white wine
¼ cup of chopped mixed herbs-Parsley, Rosemary and Chives
½ cup of panko bread crumbs
½ cup of grated cheddar cheese
Salt and Pepper
In a large sauté pan over high heat cook the mushrooms and shallot until fully cooked, then deglaze with White wine. Season with salt and pepper, add the mixed chopped herbs and cool. When the mushrooms are fully cooled, combine the butter, mushrooms, panko, and cheese together.
At this point lay this mixture onto parchment paper and roll into a cylinder. Place the butter into the cooler to chill until you can slice it with a knife and keeps it shape.
The butter then can be placed on top of finished steaks, fish, chicken placed under a broiler at home until lightly browned or placed on just finished meats on a grill.
This is a good way to elevate a great piece of meat.
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