25g dried porcini mushrooms
500g softened butter
1 clove garlic, crushed
1/2 tsp NOMU Sea Salt
1/2 tsp NOMU Black Pepper
Using a pestle and mortar (or preferably a coffee grinder), finely grind the dry porcini mushrooms to a fine powder.
Cream the butter with a wooden spoon or an electric mixture until light and fluffy, stir in the ground mushrooms and garlic and season to taste. Spoon the softened butter onto a sheet of wax paper and roll into a cylinder shape. Twist the ends to seal and place in the fridge to set.
25g dried porcini mushrooms
500g softened butter
1 clove garlic, crushed
1/2 tsp NOMU Sea Salt
1/2 tsp NOMU Black Pepper
Using a pestle and mortar (or preferably a coffee grinder), finely grind the dry porcini mushrooms to a fine powder.
Cream the butter with a wooden spoon or an electric mixture until light and fluffy, stir in the ground mushrooms and garlic and season to taste. Spoon the softened butter onto a sheet of wax paper and roll into a cylinder shape. Twist the ends to seal and place in the fridge to set.
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