Fungi Forays

Fungi forays displays the edible fungi and plants that surround us plus the seasonal wildlife on view for free.


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Mushroom Butter

July 17, 2016 / Posted by Fungi Forays

This is a slightly unusual way of preserving mushrooms, but it works better than drying for many aromatic species . . .

Basket14a500g Chanterelles, hedgehogs or fairy rings
250g Butter
3 Cloves garlic
1 Small onion

Roughly chop the onion, garlic and mushrooms and sauté in about half the butter for 5 – 10 minutes then pulverise in a food processor for a few seconds. Transfer into a clean kilner jar, pressing down to exclude any air bubbles. Meanwhile melt the rest of the butter in a pan, skimming off any scum to clarify, then pour over the top of the mushroom and butter mix. Place in a warm oven for half an hour and then seal the lid. This will keep for several weeks in the fridge. Use a spoonful at a time to flavour quiches and casseroles.

Newsletter

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    August 14, 2020
  • Autumn Roundup

    October 30, 2018
  • Drought and Autumn Prospects (August Newsletter)

    August 16, 2018

Recipes

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  • Pesto Gymraig (Welsh pesto)

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Wild Food

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    May 24, 2016
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    May 9, 2016
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    May 6, 2016
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