Ingredients:
Porcini Powder
1 1/2 cupsloosely packed dried porcini
Porcini Butter
8 ounceshigh-quality lightly salted or unsalted butter
3 tablespoonsporcini powder, or more if you like
Porcini Salt
2 tablespoonsvery coarse salt (see note)
1 tablespoonporcini powder
Directions:
Make the powder:
Grind the dried porcini in a spice grinder. You will notice a lot
of porcini dust when you open the top of the grinder. Don’t
worry; it’s mostly dried spores. You can keep the powder in a
clean jar in your pantry. The flavor will hold for about a year.
Porcini butter
Bring the butter to room temperature. In a small bowl, combine the butter and porcini powder. If you use unsalted butter, add salt to taste. Spoon the butter into a glass tub with a plastic top and refrigerate until firm. You can freeze the butter for up to 8 months or store in the refrigerator for a couple of weeks.
Porcini salt
In a spice grinder, combine the salt with the porcini powder. Grind until well combined. Place in a small, airtight container and store in the pantry for up to a year.