If you're looking to elevate your culinary game with a unique and flavorful twist, look no further than this Dried Black Trumpet Ramp Butter! This luxurious spread combines the earthy richness of dried black trumpet mushrooms with the vibrant, garlicky essence of ramps, creating a delightful fusion that will tantalize your taste buds. Perfect for slathering on warm bread, melting over grilled vegetables, or adding a gourmet touch to your favorite dishes, this recipe is not only simple to make but also a surefire way to impress your guests. Dive into this culinary adventure and discover how easy it is to create a gourmet delight right in your own kitchen!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 1 cup
Ingredients
- 1 cup dried black trumpet mushrooms
- 1/2 cup unsalted butter, softened
- 1/4 cup ramps, finely chopped
- Salt to taste
Instructions
- Begin by rehydrating the dried black trumpet mushrooms. Place them in a bowl and cover with warm water. Let them soak for about 10-15 minutes until they are plump and tender. Once rehydrated, drain the mushrooms and gently squeeze out any excess water. Chop the mushrooms finely and set aside.
- While the mushrooms are soaking, prepare the ramps. Ramps are a type of wild onion with a strong garlicky flavor. Rinse them thoroughly under cold water to remove any dirt or grit. Trim off the root ends and any wilted leaves. Finely chop both the white and green parts of the ramps.
- In a mixing bowl, combine the softened unsalted butter and the finely chopped ramps. Use a fork or a spatula to mix them together until well combined. The butter should take on a vibrant green color from the ramps.
- Add the chopped black trumpet mushrooms to the butter mixture. Stir gently to incorporate the mushrooms evenly throughout the butter.
- Season the mixture with salt to taste. Start with a small amount, as you can always add more later if needed. Mix well to ensure the salt is evenly distributed.
- Once everything is well combined, transfer the ramp butter to a sheet of parchment paper or plastic wrap. Shape it into a log or a disk, depending on your preference. Wrap it tightly, twisting the ends to seal.
- Refrigerate the wrapped butter for at least 1-2 hours to allow the flavors to meld and the butter to firm up. For longer storage, you can freeze the butter for up to 3 months.
- When ready to use, simply slice off the desired amount of ramp butter and let it soften at room temperature for a few minutes before spreading it on bread, melting it over vegetables, or using it to enhance your favorite dishes.
Tips
- Rehydration is Key: Make sure to soak the dried black trumpet mushrooms in warm water for the full 10-15 minutes. This step is crucial for achieving the right texture and flavor. Don’t rush it!
- Choose Fresh Ramps: When selecting ramps, look for firm, bright green leaves and plump white bulbs. Fresh ramps will enhance the flavor of your butter, so choose the best quality you can find.
- Butter Consistency: Ensure your unsalted butter is softened to room temperature for easy mixing. This will help you achieve a smooth and creamy texture without lumps.
- Season Gradually: When adding salt to your butter mixture, start with a pinch and taste as you go. This way, you can customize the flavor to your preference without over-salting.
- Storage Options: Wrap the butter tightly in parchment paper or plastic wrap to prevent freezer burn if you decide to freeze it. This ramp butter can last up to 3 months in the freezer, making it a convenient option for future meals.
- Serving Suggestions: Try using this ramp butter on grilled meats, in pasta dishes, or even melted over popcorn for an unexpected and delicious twist!
Nutrition Facts
Calories: 58kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 13mg
