Mushroom Butter & Delicata

Those of you who have ordered our organic mushroom butter already know what a treat it is.

Mushroom butter has a shelf life of a few weeks but will keep almost forever in the freezer. If you use it infrequently, be sure to put it back in the freezer after use or it will go bad in the fridge.

All three of our mushroom butters (smoked shiitake, morel, and chantarelle) are fantastic on salmon, steak, chicken, roasted veggies, eggs/omelets, pasta with parmesan, fresh hot bread, or our favorite squash: the delicata.

(If you are more of a do it yourself type and want to use up some of our extra fresh mushrooms, I've posted a recipe for making your own mushroom butter below!)

The Delicious Delicata!

Aimee McAdams (from Northwood Mushrooms) had this to say about delicata squash and our organic smoked shiitake butter:

Winter seems to be setting in and we're starting to work through the enormous pile of delicata squash we grew in our garden this year.

Delicata is definitely our favorite squash. It's cream-colored with green stripes and is velvety and sweet. It caramelizes nicely in the oven. It is the absolute best with a big scoop of Smoked Shiitake Butter!

You can take any squash up to the next level with this butter. We take our log-grown shiitake mushrooms (log grown for superior flavor and texture) and we smoke them in small batches - no Liquid Smoke here! Then we cook those up with shallots, a little salt and pepper, and some thyme. We combine that with butter, and voila! Smoked Shiitake Butter!

A Decadent Delicata Delicacy - Quick and Easy!

1. preheat oven to 350º
2. cut squash in half lengthwise
3. scoop out seeds with a metal spoon
4. drizzle some oil or melted butter on the squash and rub to lightly coat the exposed squash
5. roast on a baking sheet (cut side down) for 30-40 minutes or until they are the desired texture
6. top with mushroom butter (salt if needed)

Bonus tip: Don't simply toss those seeds! The seeds from the delicata are amazingly good - save them and toast in a pan or roast in the oven with butter and salt too!

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Make Your Own Mushroom Butter!

While our members rave about the mushroom butter we sell (and it is super convenient) - you can also make it yourself.
If want to make your own mushroom butter, it's a great way to preserve some of our fresh mushrooms. Here is a basic recipe:

Ingredients

• 2 sticks of butter (1 cup) - room temp
• 1 medium shallot minced
• ½ cup fresh mushrooms (chopped small)
• 1 teaspoon fresh thyme
• ½ teaspoon white pepper
• ½ teaspoon sea salt

Instructions

1. Melt half a stick of butter and the shallot over medium or medium low heat.
2. When the shallots have turned translucent and their edges begin to caramelize, add the mushrooms.
3. Stir the mushrooms to avoid uneven cooking, scraping any bits - cook until softened and ready to eat.
4. Sprinkle fresh thyme leaves over your mushrooms and continue to cook for a minute or two.
5. Turn off the heat and let cool for about ten minutes.
6. Beat the remaining butter until soft.
7. Add the cooked ingredients into the beaten soft butter and fold together until well-incorporated. You can use a stand mixer with a paddle attachment -- but a larger batch might be best for a tool like that.
8. Stir the white pepper and sea salt into the butter to taste.
9. Fill small ball jars and freeze.

Thanks to green mountain girls farm for the delicata image with creative common usage