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!)
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!
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!
If you are a member and logged into your account, you can add these items directly to your next order.
This is a flat rate box, weights may vary
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: