This recipe makes about 3 lbs of shiitake butter. Transfer to individual jars or containers for gifting or wrap in freezer paper. Recipe can be doubled with a std 4 ½ qt mixing bowl.
I got this recipe from Whitney after she gave us some butter she made from our mushrooms and we LOVED it! I plan on making this butter as Christmas gifts and I’ll post a photo of the butter after I make it next week.
- 1 lb. Shiitake mushrooms (stems removed)
- 2 tbs butter
- 1 small onion (chopped)
- 1 tsp salt
- 1 tsp sugar
- 1 tbs soy sauce
- 1 ½ lbs salted butter
Tear up a pound of stemmed shiitake. These will be cooked down and pureed so large pieces are okay.
With med heat, melt 2 tbs butter in a med skillet. Add onion and sauté until soft. Add mushrooms, stir and cover the pan, lower heat to cook the mushrooms but not brown the onion. Uncover, stir and re-cover every 5 minutes until the mushrooms begin to give off liquid. Add salt & sugar. Reduce heat and keep stirring until the cloudy liquid becomes clear. Add soy sauce, cook 2 minutes more then remove pan from heat.
Cool the mixture to room temp, stirring occasionally to aid cooling. Pour into food processor and puree into a paste. You should have about 3 cups of mushroom puree.
THE SECRET NOW IS FOR EVERYTHING TO BE ROOM TEMP. Butter must be med soft, all components neither too warm nor too soft.
Ready a mixer with whip attachment, whip butter until fluffy then stir in puree, whipping until well blended.