Porcini mushroom and tomato butter

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

400 g butter
30 g dried porcini mushrooms
50 g shallots
110 g dried tomatoes
5 g garlic
3 g thyme plucked
0.2 g ground black pepper
1 g lemon zest

Recipe preparation

(1) Cut the shallots into brunoise and blanch. Mix the ingredients well with the tempered butter and place the mixture into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3) When needed, pacotize® once with overpressure.