Ramp and Wild Mushroom Compound Butter

If you haven’t tried Compound Butter, a mixture of quality butter and additions like herbs and truffles, you are missing out on something delightful. Brimming with flavorful add-ons, compound butters can bring bold or nuanced flavors to a dish, creating something special for a modest cost. No budget for truffles? Try a nice compound butter instead. 

Compound Butter with Lamb Chops

Compound Butter with Lamb Chops

I can still remember my first taste of a compound butter. My husband and I were attending an American Cheese Society gala, full of robust cheeses and fine specialty foods.  Lured in to a booth by a compound butter mixed with truffles, we thought we were in heaven.  

Roll compound butter into a log

Roll compound butter into a log

Shortly after I decided to try my hand at my own. After all, I make a mean homemade butter that deserves to rise to its full potential 😉

My first attempt blended shallots and commercial truffle oil and was delicious (recipe later, I promise). But for spring I like to call out the spirit of the land and mix in wild ramps and mushrooms.  Woodsy and vernal, I imagine Persephone rising from the depths of the earth. 

Ramps and Morels for Compound Butter

Ramps and Morels for Compound Butter

The ramps come from my sister’s cabin “up north” and the morels were collected… wait, no one divulges where they find their morels. This year, however, scoring only about a pint of morels and unwilling to fork out the $25/quart retail price, I added in some dried shitakes.  Still delicious. 

Sautee ingredients for compound butter

Sautee ingredients for compound butter

Mix with remaining butter

Mix with remaining butter

Compound butter can top bread, or vegetables or pasta, but my favorite use is to dot a good steak or chop. This will certainly grace some of our local, grass fed lamb chops, served with spring asparagus, for a dinner full of terroir.  lamb-chops-closeup-compound

Happy spring!

Ramp and Wild Mushroom Compound Butter
Serves 64
Compound Butter, a mixture of quality butter with tasty additions like herbs and truffles, is an easy yet sophisticated way to add great flavor to a dish.
Write a review
Print
51 calories
0 g
15 g
6 g
0 g
4 g
9 g
38 g
0 g
0 g
1 g
Nutrition Facts
Serving Size
9g
Servings
64
Amount Per Serving
Calories 51
Calories from Fat 51
% Daily Value *
Total Fat 6g
9%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 15mg
5%
Sodium 38mg
2%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
4%
Vitamin C
0%
Calcium
0%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lb unsalted butter (you can use salted butter and reduce the added salt)
  2. 1 pint morels
  3. 5 shitakes (fresh or dried and rehydrated)
  4. 5 ramps (root and leave portions)
  5. 1 teaspoon sea salt, or to taste (reduce if using salted butter)
Instructions
  1. Clean mushrooms and ramps well, then chop coarsely. Saute in about ½ cup of butter until tender. Transfer to blender and pulse until pieces are minced--finer mincing will yield a creamier butter. Let cool to room temperature
  2. Combine with remaining butter and salt to taste.
  3. Place on waxed paper and roll into a log. Or place a heaping spoonful into the wells of mini-muffin cups. Freeze if wanted for longer term usage.
Notes
  1. If you are using a commercial butter, try to use a higher end butter like Kerry Gold, or Vermont Creamery.
beta
calories
51
fat
6g
protein
0g
carbs
0g
more
Art of Natural Living http://artofnaturalliving.com/
It's so nice to share...
Share on Facebook1Pin on Pinterest0Tweet about this on TwitterShare on LinkedIn0Share on Yummly0Share on Google+0Email this to someoneShare on StumbleUpon0Share on Tumblr0
Tagged on: , , , ,

6 thoughts on “Ramp and Wild Mushroom Compound Butter

    1. Inger

      I would think your green garlic would work well. If I wanted to do something “off season” I might use a combination of shallots and garlic.

  1. Juliana

    This compound butter sounds really interesting, although I had never had ramp…I sure can imagine the taste of the mix mushrooms…yum with steak!
    Have a great day Inger 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *


css.php