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Ingredients

  • 8

    ounces high quality lightly salted or unsalted butter at room temperature

  • Salt

  • 4

    tablespoons porcini powder

  • ½

    cup canned summer truffle peelings

  • 2

    French baguettes

  • 4

    tablespoons minced parsley for garnish, optional

  • Black pepper

  • Nutritional Information
    • Nutritional analysis per serving (48 servings)


      68 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 10 milligrams cholesterol; 75 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam

Preparation

  1. Preheat the broiler. Grind dried porcini in a spice grinder, producing about 1/2 cup of powder. The excess will keep for about a year in a jar. Or buy porcini powder online or at some food shops.
  2. In small bowl, combine the butter and 4 tablespoons of porcini powder. Add salt to taste.
  3. Slice the baguettes into very thin slices. Place on a sheet pan and toast until golden brown on both sides.
  4. Spread about 1 teaspoon of porcini butter on the baguette slices. Add a good pinch of truffles, and sprinkle with minced parsley if you like and a few grinds of pepper.
  5. Spread about 1 teaspoon of butter on the baguette slices. Add a good pinch of truffles, and sprinkle with minced parsley and a few grinds of pepper if you like.
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