At her Trattoria Tre Stelle in Ithaca, New York, now closed, Victoria Romanoff served this chanterelle butter as an appetizer.
Yield: makes About 2 Cups
- 12 Tbsp. (1 1/2 sticks) butter
- 12 oz. (about 5 cups) fresh chanterelles, cleaned, trimmed, and coarsely chopped
- 1 Tbsp. tomato paste
- 1 clove garlic, peeled and chopped
- Pinch cayenne
- Melt butter in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until mushrooms begin to brown and butter is clear, about 10 minutes. Add tomato paste, garlic, and cayenne, and season to taste with salt. Continue to cook, stirring often, until garlic is soft, mushrooms are tender, and butter is golden, 3-4 minutes.
- Transfer mushrooms and butter to the bowl of a food processor, then process to a smooth, creamy paste. Transfer mixture to a small serving bowl, cover with plastic wrap, and refrigerate until firm. Allow chanterelle butter to come to room temperature before garnishing with a few sprigs of fresh thyme, if you like, and serving with crackers, slices of baguette, or toasted brioche.