Saturday, 8 November 2014
I came across potted mushrooms in the latest copy of Home Farmer magazine, It really took my fancy as its a great way to preserve mushrooms and have them ready for a tasty snack, I had picked up some yellow sticker chestnut mushrooms during the week.
25ml of sherry
pinch of salt
1/4tsp black pepper
1/4tsp celery seeds
zest 1 lemon
clarified butter for sealing
finely chop the mushrooms or pulse in the food processor briefly
heat a large pan over a medium heat and add the butter to melt, add the chopped mushrooms and sprinkle with the salt and spices, stir well to coat everything in butter, increase the heat and cooked until soft and starting to colour, add the sherry and the lemon zest, stir well continue cooking until the sherry has evaporated, then pot into into suitable containers
and top with clarified butter I added a bay leaf to mine
leave to cool then pop into the fridge for 4 hours for the butter to set.
It will keep for about 4 weeks and can be frozen, and is great on hot toast.
Reading the article there is lots of potted suggestions, these would make great gifts.
So quick and easy to do.
Clarifying butter is easy, place the butter in a saucepan over a low heat and let it melt gently, when completely melted cool slightly and skim off all the froth from the surface, you will see the butter has formed two layers, a clear layer on top of a milky layer, pour the clear layer into a jug leaving behind the milky residue, the clear layer is your clarified butter, the milky layer can be added to soups and risottos.