Mushroom-Shallot Butter

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  • 1 pound mixed mushrooms, cleaned and finely chopped
  • 1 large shallot, minced
  • 2 sticks room-temperature butter (divided)
  • 1/2 teaspoon salt
  • 1/2 freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1/4 cup sherry vinegar


In a large skillet over medium-high heat, melt one stick of butter. Add mushrooms, shallot, salt, pepper, thyme and sherry vinegar. Cook, stirring frequently, until mushrooms and onions are tender and lightly browned and all liquid has evaporated, about 20 minutes. Remove from heat and cool to room temperature. Use a hand blender or food processor to thoroughly combine the cooled mushroom mixture with the remaining stick of butter.
Butter keeps one week refrigerated, or wrap and freeze for up to six months.


Among the uses for this butter are:

  • A finishing butter for grilled steaks or chicken, vegetables or mashed potatoes
  • Rubbed under the skin of chicken or turkey before roasting
  • On a crostini as an appetizer.
Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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