My F&W
quick save (...)

Whipped Morel and Prune Butter

  • SERVINGS: MAKES ABOUT 3/4 CUP
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

There are lots of ways to use this rich, smoky and slightly sweet butter: soften it and spread it on slices of bread, then toast them in the oven, or dab the butter on sautéed chicken or duck breasts or pan-fried pork, lamb chops or steak.

  1. 3/4 cup dried morels (3/4 ounce)
  2. 1/2 cup boiling water
  3. extra-virgin olive oil
  4. 1 shallot, minced
  5. 1 stick (4 ounces) unsalted butter, softened
  6. 2 pitted prunes, finely chopped
  7. 2 teaspoons Madeira
  8. Salt and freshly ground pepper
  1. In a heatproof bowl, soak the morels in the boiling water until softened, about 20 minutes. Rub them to remove any grit, then lift them out and finely chop.
  2. In a small skillet, heat the olive oil. Add the shallot and cook over low heat until softened but not browned, about 4 minutes. Let cool to room temperature.
  3. In a medium bowl, using a handheld mixer at medium speed, beat the butter with the morels, shallot, prunes and Madeira until well blended, light and fluffy. Season with salt and pepper. Use at once or scrape the butter into a log shape on plastic wrap and roll it up in the plastic. Refrigerate until ready to use, or freeze for up to 1 month.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.