Title: Wild Mushroom Butter
Categories: Spread Condiment Alcohol
Yield: 6 Servings

1/2	c	Pinot Noir or other dry red wine
8	oz	(2 sticks) unsalted butter, softened, divided
3/4	lb	Wild mushrooms, chopped (any combination of shitake, oyster,
1	ts	Minced fresh thyme or dried thyme leaves
1	ts	Minced garlic
		Salt and Pepper
1	ts	To 1 1/2 ts champagne or balsamic vinegar
2	ts	Finely chopped fresh tarragon or 1 tsp. dried leaves

In a small saucepan, bring wine to a boil, reduce to about 3 Tbl; remove from heat. Meanwhile, melt 3 Tbl. butter in a large skillet. Add mushrooms and thyme; cook over medium high heat, stirring frequently until mushrooms start to brown.

Stir in garlic; season with salt and pepper. Remove mushrooms to cool; chop finely. In a bowl, heat remaining butter until soft and creamy. Beat in reduced wine, mushroom mixture, vinegar and tarrago; season to taste with salt and pepper. Yields about 1 1/2 cup.

Source: Daily Breeze food section - November 30, 1994

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