Mushroom butter from Six Seasons: A New Way with Vegetables (page 35) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Corn fritters with pickled chiles; Double-mushroom toast with bottarga

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • okcook on November 01, 2019

    This is a great butter. So much flavour. Great on meat like lamb, pork or beef. Spread on toast with lots of cracked black pepper. It is very easy to make...just take some time. I have a stash in the freezer...a log cut into coins and individually wrapped ready for use.

  • DKennedy on October 06, 2017

    Made this for my frozen pantry. I added mushroom powder instead of more mushrooms to make it a double mushroom butter. It is so flavorful. I can't wait to use it!

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