1. Heat olive oil in non stick pan and add minced shallot, garlic and finely chopped chanterelle mushroom. 2. Let fry on moderate heat until nearly all liquid has evporised. 3. Transfer soft butter to a bowl. 4. Add mushroom, parsley, chili flakes if using, salt and pepper. 5. You can either transfer to molds, wrap up in aluminium foil and let harden compound butter in the fridge (about an hour). ---------------------------------------------------------------------------
Nutrition
Ingredients
