The City Magazine Since 1975

Chanterelle Butter with Orange and Basil

September 2019
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1 lb. unsalted butter
1 Tbs. canola oil
8 oz. fresh chanterelles, washed
Kosher salt and black pepper
8 sprigs thyme
Finely grated zest of 2 oranges
4 oz. fresh orange juice
1½ tsp. chopped basil leaves


Cube the butter and place in a mixing bowl to soften.

For the chanterelles: Heat the canola oil in a medium sauté pan on medium-high heat. Add the chanterelles and season lightly with salt and pepper. Add the thyme sprigs and sauté for five minutes. The liquid inside the chanterelles should be released into the pan and then reduced by half, approximately five minutes.

Cool the chanterelles at room temperature for 20 minutes. Remove the thyme sprigs and discard. Once cooled, finely chop the chanterelles and add them and their juices to the butter.

Whisk the chanterelles and butter to thoroughly incorporate. Add the orange zest, orange juice, and chopped basil. Add salt and pepper to taste. Make sure all of the ingredients are completely mixed together.

To finish: Divide the butter into six portions. Place a portion on heavy-duty plastic wrap and roll it into a log about 1½ to two inches thick. Repeat with the remaining portions.

Tightly covered, the logs can be stored in the freezer for up to three months.