Pasi Kuronen’s seasoning butter takes grilled food to a new level.
The mushroom butter makes the steak worth a dime. Pasi Kuronen
Chef Pasi Kuronen developed a seasoned butter to accompany the steak for Midsummer, which immediately garnered praise from the tasters. The flavored butter quickly gained attention on Facebook as well.
Kuronen’s spice butter jujuna is umami, which the chef says makes any grilled food better.
– Seasoned butter itself does not have a very strong taste, but its rich, nutty taste makes everything taste much better, because it emphasizes the own flavors of the ingredients and brings richness.
According to Kuronen, the ultimate umami bomb is best created from shiitake mushrooms, but also edible mushrooms and tatis, which belong to the nobility of mushrooms, can be used as raw materials.
– Mushroom butter is extremely easy, because it only has three ingredients. If you use normal salted butter, you don’t need to add salt because it comes from soy.
This is how you make Pasi Kuronen’s spiced butter.
Mushroom butter
1 box (150-200 g) porcini mushrooms or brown champignons
0.5 dl of soy
250 g of butter
(A few leaves of rosemary)
1. Slice the mushrooms.
2. Fry the mushrooms in a pan until they soften. Add the rosemary sprigs.
3. Add soy to the pan and cook on a low heat until the soy has absorbed the mushrooms.
4. Refrigerate.
5. Soften the butter and add the mushrooms.
6. Purée with a stick blender.
7. Wrap in baking paper or foil.
8. Store in the refrigerator.
Pasi Kuronen is also remembered for the hit rhubarb and bacon, which combines rhubarb and bacon. Arto Arvilahti