This mushroom butter is a delicious and easy compound butter made with sautéed mushrooms, garlic, and fresh herbs. Make it now and freeze it for later!
A while back, I decided that we should become fancy butter people.
That’s right, I wanted to be the type of person who has compound butter in the freezer, ready to whip out at a moment’s notice.
I started my most recent butter journey this past spring with a big batch of chive butter, and fell in love. I’ve still got chive butter in my freezer.
Next, I moved onto mushroom butter.
I tested the recipe, wrote it all down, froze the butter, and promptly forgot all about it.
Over the last few weeks, however, I rediscovered the frozen mushroom butter, and have been happily using it in all the things.
If you follow along with my Instagram stories, you’ve seen me using this butter with omelettes and scrambled eggs.
This easy mushroom compound butter is made with sautéed mushrooms, garlic and herbs, and is a perfect way to make your meals even more delicious.
What Kind of Mushrooms Can I Use?
Use whatever mushrooms you have on hand!
This recipe is perfect for inexpensive mushrooms like white button, cremini (or baby bella), or shiitake.
This is also a great place to use under-utilized mushroom stems, because the stems have lots of flavor but tend to be discarded. The exception here would be extra hard and woody mushroom stems (like shiitake), which should probably go into your compost bin.
I probably would avoid using expensive, foraged, or homegrown mushrooms for this recipe. Those would shine better in a recipe where you can really taste each and every mushroom, such as in this mushroom salad or these sautéed oyster mushrooms.
How to Make Mushroom Butter
Start by softening a stick of butter.
The easiest way to do that is to leave it at room temperature for at least a half-hour (or longer).
Next, scoop off a little of that butter and melt it in a large pan.
Add finely diced mushrooms to the butter. The mushrooms will absorb the butter and then begin to brown.
Toss the browned mushrooms in fresh herbs, a little garlic, and some sea salt.
At this point, the mushrooms will smell fantastic.
Scoop the cooked mushrooms into another pan or bowl, and use a rubber spatula to mix the rest of the butter into the mushrooms.
What Happens If I Accidentally Melt All the Butter?
The goal here is to mix the mushrooms with the butter without melting the softened butter.
That said, if things go wrong and your butter melts, it is going to be okay. Nothing is ruined.
Simply set the butter and mushrooms in the fridge and allow it to slightly reharden. Proceed with mixing the butter once it’s malleable.
How to Preserve Mushroom Butter
If you don’t think you’ll be able to eat a large log of butter within a week, you should try to preserve the butter for later by freezing the mushroom butter.
Normally, I freeze compound butter in a log and simply slice off the amount I want to use as needed. That method works with this butter, but you should know that the mushrooms make this butter harder to cut through when frozen.
For mushroom butter, my preference is to scoop the butter into portioned molds (like a silicone ice cube tray), and then move the frozen cubes into an airtight bag.
How to Use Mushroom Butter
Mushroom butter is probably most commonly used to top pan-seared steak after cooking. But I don’t eat steak, so I wanted to figure out other ways to use it.
It’s also amazing with pasta. Adding mushroom butter to some boxed mac and cheese will make the final pasta dish taste about a million times better.
Add this tasty compound butter to roasted veggies, pan-seared fish (like this pan-seared halibut), or anything else that could use a boost of umami flavor.
5 Days (Fridge), 6 Months (Freezer)
- 1/4 lb unsalted butter, divided (1 stick)
- 1 TB olive oil
- 5 oz mushrooms, finely diced See Recipe Notes
- 1 TB chives, diced Or swap 2 sprigs fresh thyme (removed from stem) or fresh rosemary (roughly chopped)
- 1 tsp garlic powder (or finely minced garlic)
- 1/4 tsp sea salt
- Fully soften the butter by leaving it at room temperature for 30-60 minutes before proceeding.Melt about 1 tablespoon of butter and the oil on medium heat in a pan. The butter will begin to foam as it melts. When it stops foaming, add the mushrooms in a single layer.Don't crowd the mushrooms or they will steam instead of browning. If you have too many mushrooms to fit in a single layer, work in batches.
- Toss the mushrooms frequently to make sure they cook evenly.When the mushrooms are lightly toasted, add the chives (or fresh herbs), garlic and salt. Toss and cook for about another minute, until the garlic is fragrant.
- Scoop the mushrooms into another pan or bowl. Use a rubber spatula to fold the softened butter into the mushroom mixture. Tip: If you accidentally melt all of the butter, simply set it aside and let it cool and harden before trying to form it into a log.
- To serve the same day:Pour butter into a serving bowl and refrigerate for at least an hour before serving. Note that butter will harden again in the fridge, so if you want it to be spreadable, take out of the fridge a few minutes before serving.Refrigerate leftovers and use within 5 days.To store for later:Freeze in a log: Chill butter until it's cool enough to form, and then roll it into a log. Use parchment paper or a rubber spatula to help you form the log. Wrap in parchment paper or plastic wrap, and store in an airtight container, and freeze for up to 6 months. When you're ready to use the butter, simply slice off the amount you want to use and put the rest back in the freezer.Freeze in portions: Scoop butter into portioned molds (like a silicone ice cube tray), and freeze until hardened. Pop the butter out of the molds, transfer to an airtight bag, and use the butter within 6 months. (I prefer this method for mushroom butter, because the frozen mushrooms can be difficult to cut through when frozen)
- Inexpensive mushrooms like white button, cremini (baby bella), or shiitake
- Mushroom stems (except for extra-hard, woody stems like on shiitake)
- Save your expensive, foraged, or homegrown mushrooms for a recipe that highlights their delicate flavors more distinctly