Burro ai Porcini e Timo (Italian Porcini Thyme Butter)

45 minutes ago
3 min read

Story of the Dish

Porcini and butter naturally belong together because both bring depth, warmth and richness. The professional difference is that fresh mushrooms are never mixed raw into the butter. Their water must be removed and their flavor concentrated first.

Fresh porcini provide texture and delicacy while dried porcini provide intensity. Thyme adds a controlled herbal note, shallot builds sweetness and a trace of garlic supports the mushroom without taking over.

The finished butter can finish tagliatelle, risotto, polenta, gnocchi, steak, veal, potatoes and vegetables. Melted gently with pasta water, it becomes an immediate mushroom emulsion.

Ingredients

7 oz (200 g) high quality unsalted butter
4 oz (115 g) fresh porcini mushrooms, cleaned
0.35 oz (10 g) dried porcini mushrooms
1 small shallot, about 1 oz (28 g), finely minced
1 small garlic clove, lightly crushed
1 tsp (5 ml) extra virgin olive oil
1 tsp (1 g) fresh thyme leaves
1 tsp (2 g) chopped flat leaf parsley
1/4 tsp (1.5 g) fine sea salt
1/8 tsp black pepper
1 tsp (5 ml) fresh lemon juice
Optional: 1 tbsp (15 ml) dry white wine

Preparation

1. Rehydrate the Dried Porcini

Cover dried porcini with about 1/2 cup (120 ml) warm water for 15 to 20 minutes. Lift them out, chop finely and filter the soaking liquid carefully to remove sediment.

2. Prepare Fresh Porcini

Brush rather than soak the mushrooms. Trim and cut into small even pieces.

3. Sauté and Concentrate

Sweat shallot gently in olive oil, add garlic, then fresh porcini. Cook over medium high heat until released moisture evaporates and the mushrooms begin to sauté rather than steam.

4. Add Dried Porcini

Add chopped rehydrated porcini and cook 2 minutes. If using wine or filtered porcini liquid, reduce it completely. The mixture should be moist and glossy, never wet.

5. Add Herbs and Cool

Add half the thyme, season lightly with pepper, remove garlic and spread the mixture on a cold tray. Cool completely before it touches the butter.

6. Refine and Fold

Chop the cold mushroom mixture to a fine duxelles texture. Temper butter to 64°F to 68°F (18°C to 20°C), fold in mushrooms, remaining thyme, parsley and lemon juice, then season.

7. Shape and Rest

Roll in parchment and refrigerate at least 8 hours, preferably overnight.

Professional Technique

Remove Water Before Butter

Fresh mushrooms contain a large amount of water. Cooking until nearly dry concentrates flavor and protects the butter texture.

Fresh and Dried Porcini Have Different Jobs

Fresh porcini provide character and texture; dried porcini provide concentration. Using both creates greater depth.

Reduce Soaking Liquid

Porcini liquid is flavorful but watery. Filter and reduce it fully before incorporation.

Divide the Thyme

Part cooked and part added fresh gives both depth and aromatic lift.

Keep Garlic in the Background

A lightly crushed clove used during cooking gives control and is removed before mixing.

Chef Tips

For tagliatelle or pappardelle, emulsify about 1 oz (28 g) with pasta water off direct heat.
For risotto, use during final mantecatura.
For polenta, fold in at the end with Parmigiano Reggiano.
For steak, place 1/3 to 1/2 oz (10 to 15 g) on rested meat.
For potatoes, roast until crisp before tossing with the butter.