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

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.
Author: Inger
5 from 1 vote
Course Condiments & More
Servings 64
Calories 51 kcal

Ingredients
  

  • 1 lb unsalted butter you can use salted butter and reduce the added salt
  • 1 pint morels
  • 5 shitakes fresh or dried and rehydrated
  • 5 ramps root and leave portions
  • 1 teaspoon sea salt or to taste (reduce if using salted butter)

Instructions
 

  • 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
  • Combine with remaining butter and salt to taste.
  • 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

If you are using a commercial butter, try to use a higher end butter like Kerry Gold, or Vermont Creamery.

Nutrition

Calories: 51kcal
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Tried this recipe?Let us know how it was!
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6 thoughts on “Ramp and Wild Mushroom Compound Butter

  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 🙂

    1. Inger Post author

      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. Inger Post author

      You should consider a truffle oil oil or truffle vinegar Thao. You can try those without taking out a loan!

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