Lemon Chanterelle Parsley Butter

1/2 cup + 2 teaspoons Kerrygold Naturally Soft Butter
3 tablespoons finely chopped chanterelle mushrooms
2 teaspoons lemon juice
1/4 teaspoon kosher salt
1 tablespoon fresh parsley, minced

In a small frying pan, melt 2 teaspoons butter over medium-high heat. Add in mushrooms, lemon juice and salt and cook until mushrooms are cooked through and most of the liquid is gone. Remove from heat and allow to cool completely.

Mix in cooled mushrooms with the remaining butter and the chopped parsley. Chill until ready to serve.


Makes approximately 1/2 cup compound butter.