Roast Garlic and Porcini Butter – Non Thermomix and Thermomix Instructions.

It’s easy, it’s primal and it’s just so tasty! A flavoured butter can work wonders with any dish. This is just one version that we thought you might enjoy.  Non Thermomix and Thermomix instructions supplied.
  • 1 head of garlic
  • 30g dried porcini mushrooms
  • 250g butter, chopped (from pastured, grass fed cows)
  • 2 tablespoons lemon juice
  • 2 tablespoons flat leaf parsley, finely chopped (optional)
  • Sea salt to taste (celtic, Himalayan…use a good quality salt)
  1. Preheat oven to 170 degrees celcius.
  2. Slice the top off the head of garlic so the cloves are exposed. Drizzle with oil of your choice and roast until the cloves are soft.
  3. Cover the porcini in boiled water and soak for around 30 mins until soft.
  4. Once the garlic is ready, cool it slightly and then squeeze (or scoop) the garlic out of the skins.
  5. Drain the porcini (keep the soaking liquid it’s a great addition to soup, casseroles, broths, sauces etc) and chop coarsely. If you have a Thermomix, at this point you can chop it on speed 7 for 5 seconds. Scrape and repeat if necessary.
  6. Combine the porcini, butter, garlic, lemon juice and salt (to taste). You can do this by hand, in a food processor or in your Thermie on speed 5 for 15 seconds.
  7. Spoon the butter into a rough log shape on some baking paper and roll into a log.
  8. This can be kept in the freezer and you can just slice a lovely disc off as required. It’s best if it comes to room temperature before use.

We have it on top of a superb grass fed beef steak (or other meat), to flavour sauces, soups or casseroles etc.

The flavour is amazing! Enjoy!


Slice the top off the head of garlic


Drizzle with oil before roasting


Cover the porcini with boiled water and soak for 30 mins


Scoop or squeeze out the garlic


Sliced roast garlic and porcini butter





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About Tash

Forensic Technologist that loves animals and food :-) Passionate about cooking, animal welfare, food and animal photography and the environment.
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