Wild Mushrooms and Truffle Butter Appetizer

wild shrooms

Wild Mushrooms and Truffle Butter Appetizer
 
Make this delicious Wild Mushrooms and Truffle Butter Appetizer that is sure to be a fan favorite!
Ingredients
For the Truffle Butter:
  • 8 ounces of unsalted butter
  • 3 tablespoons of truffle oil
  • 1 tablespoon of shaved black truffle peelings
  • Kosher salt and fresh cracked pepper to taste
For the Mushrooms:
  • 1 cup of sliced oyster mushrooms
  • 1 cup of sliced shitake mushrooms
  • 1 cup of sliced baby portobellos
  • 1 tablespoon of olive oil
  • ⅓ cup of Madeira wine
  • ⅓ cup of beef stock
  • 1½ teaspoons of chopped fresh tarragon
  • toasted sourdough bread slices
  • Kosher salt and fresh cracked pepper to taste
Instructions
  1. Truffle Butter: Whip the butter in a kitchen aid mixer until light and fluffy. Next, fold in truffle oil, truffle shavings, salt and pepper and set aside.
  2. Mushrooms: In a large hot saute pan with olive oil caramelize the mushrooms. Once brown deglaze with wine and cook until it is almost gone. Next add in stock and reduce by ½. Finish with tarragon, salt and pepper and keep warm.
  3. To Plate: Using a ring mold, cut out 1 inch in diameter circles out of the toasted sourdough bread. Place a small amount of truffle butter on the bread and top off with the sauteed wild mushrooms. Garnish the top with Parmesan cheese and chopped parsely.

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