Shiitake Butter

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

Directions:

Tear up a pound of stemmed shiitake. These will be cooked down and pureed so large pieces are okay.

 

Mushrooms added to softened onions

Mushrooms added to softened onions

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. 

Mushroom mixture cooled and ready to be pureed

Mushroom mixture cooled and ready to be pureed

 

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.

Recipe made 4 14.5oz containers. Next time, I'll likely use smaller containers

Recipe made 4 14.5oz containers. Next time, I’ll likely use smaller containers

Beautiful and savory whipped mushroom butter!

Beautiful and savory whipped mushroom butter!

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