In a small saucepan over medium heat, melt 30 g of the butter. Add the eschalots and cook until softened, about 4 minutes. Add the garlic and curry powder and cook for a further 15 seconds until aromatic.
2
Remove from heat and transfer to a mixing bowl. Add the salt, parsley, chives, and Worcestershire sauce. Add the remaining softened butter and whisk until fully incorporated and slightly aerated.
3
Place a sheet of plastic wrap on the bench. Spoon the butter mixture onto the centre and roll into a cylinder approximately 3 cm in diameter. Twist the ends to seal and refrigerate for 2 hours, or freeze for 1 hour, until firm.
4
Once set, slice the butter into 8 even rounds and keep chilled until ready to serve.
Prepare the Mushrooms
5
Preheat the barbecue to medium-high heat.
6
Remove the stems from the mushrooms and brush both sides generously with olive oil. Season well with sea salt and freshly ground black pepper.
7
Once the barbecue is hot, place the mushrooms gill side up on the grill. Top each with thyme sprigs and sliced garlic. Once the undersides are well seared and have good colour, flip the mushrooms and continue to cook until softened and tender.
8
Flip the mushrooms back over so the gills face up again. Top each with a slice of the Café de Paris butter and allow it to begin melting into the mushrooms.
To Serve
9
Transfer to a serving plate and serve hot, while the butter is just melting.
Ingredients
For the herbed butter
180gunsalted butter, softened (divided)
2eschalots, finely chopped
2garlic cloves, finely chopped
½tspcurry powder
½tsptable salt
2tbspchopped parsley
1tbspchopped chives
2tspWorcestershire sauce
For the mushrooms
8large flat mushrooms
Extra virgin olive oil, for brushing
2garlic cloves, thinly sliced
8sprigs thyme
Sea salt and freshly ground black pepper
Directions
Prepare the Herbed Butter
1
In a small saucepan over medium heat, melt 30 g of the butter. Add the eschalots and cook until softened, about 4 minutes. Add the garlic and curry powder and cook for a further 15 seconds until aromatic.
2
Remove from heat and transfer to a mixing bowl. Add the salt, parsley, chives, and Worcestershire sauce. Add the remaining softened butter and whisk until fully incorporated and slightly aerated.
3
Place a sheet of plastic wrap on the bench. Spoon the butter mixture onto the centre and roll into a cylinder approximately 3 cm in diameter. Twist the ends to seal and refrigerate for 2 hours, or freeze for 1 hour, until firm.
4
Once set, slice the butter into 8 even rounds and keep chilled until ready to serve.
Prepare the Mushrooms
5
Preheat the barbecue to medium-high heat.
6
Remove the stems from the mushrooms and brush both sides generously with olive oil. Season well with sea salt and freshly ground black pepper.
7
Once the barbecue is hot, place the mushrooms gill side up on the grill. Top each with thyme sprigs and sliced garlic. Once the undersides are well seared and have good colour, flip the mushrooms and continue to cook until softened and tender.
8
Flip the mushrooms back over so the gills face up again. Top each with a slice of the Café de Paris butter and allow it to begin melting into the mushrooms.
To Serve
9
Transfer to a serving plate and serve hot, while the butter is just melting.
