Porcini Butter

• 1 garlic clove
• 1/2 cup dried porcini mushrooms
• 1/2 cup boiling-hot water
• 1 stick (1/2 cup) unsalted butter, softened

1. Finely chop garlic.
2. In a small bowl soak porcini in boiling-hot water 20 minutes.
3. Remove porcini, squeezing out excess liquid, and reserve soaking liquid.
4. Rinse porcini to remove any grit and finely chop.
5. Line a sieve set over a small saucepan with a dampened paper towel and pour reserved soaking liquid through it.
6. Add porcini and garlic to saucepan and simmer mixture until liquid is reduced to about 1 tablespoon, about 3 minutes.
7. Cool mixture.
8. In a bowl with a fork mash together butter, porcini mixture, and salt and pepper to taste until combined well.
9. Transfer butter to a sheet of wax paper and roll into a 6-inch log.
10. Butter may be kept, covered and chilled, 2 days or frozen, wrapped in foil, 1 month.
11. Bring butter to room temperature before using.
12. Here are a few compound butters we find particularly versatile.
13. Using the basic technique of mashing together butter and flavoring in the recipe above, and with a little imagination, you can create your own favorites.
14. Beurre maitre d'hotel: 1 tablespoon fresh lemon juice and 1 tablespoon chopped fresh flat-leafed parsley leaves
15. Truffle butter: 1 small black winter truffle or 2 small black summer truffles, chopped fine
16. Roquefort butter: 3 tablespoons crumbled Roquefort (only 1/2 stick butter needed for this variation)

garlic, porcini mushrooms, boilinghot water, unsalted butter

Taken from www.epicurious.com/recipes/food/views/porcini-butter-100900 (may not work)