Porcini Thyme Butter Recipe

Name: Porcini Thyme Butter
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Serves 1 or more
Ingredients: Garlic Cloves; Dried Thyme; Dried Porcini Mushrooms; Boiling Water; 1/2 cup (1 stick) softened unsalted butter; Salt and freshly ground black pepper to taste

Elevate your cooking with this luxurious Porcini Thyme Butter! This compound butter is incredibly easy to make and freezes beautifully for future use. Imagine the rich, earthy aroma of porcini mushrooms infused with fragrant thyme, all melting into succulent steak, flaky fish, roasted vegetables, or even a simple slice of bread. A flavor powerhouse that takes minutes to prepare but adds incredible depth to any meal. Perfect for weeknight dinners and special occasions!

Prep Time 25 mins

Cook Time 15 mins

Calories 82.5 kcal

Protein 0g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Porcini Thyme Butter

Garlic Cloves
Dried Thyme
Dried Porcini Mushrooms
Boiling Water
1/2 cup (1 stick) softened unsalted butter
Salt and freshly ground black pepper to taste

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How to Make Porcini Thyme Butter

Soak 1 ounce dried porcini mushrooms in 1/2 cup hot water for 15 minutes.
Remove mushrooms and gently squeeze out excess water, reserving the soaking liquid.
Rinse mushrooms thoroughly under cold water to remove any grit. Finely chop.
Strain the reserved soaking liquid through a fine-mesh sieve into a saucepan.
Add the chopped porcini mushrooms, 2 cloves minced garlic, and 1 tablespoon fresh thyme leaves to the saucepan.
Simmer over low heat until the liquid reduces to about 1 tablespoon, about 8-10 minutes. Stir occasionally.
Remove from heat and let the mushroom mixture cool completely.
In a bowl, mash the cooled mushroom mixture with 1/2 cup (1 stick) softened unsalted butter. Season generously with salt and freshly ground black pepper to taste.
Transfer the mixture to a freezer-safe zip-top bag. Shape into a log.
Squeeze out excess air and seal tightly.
Freeze for up to 1 month. Slice and serve as needed.