How to make a butter board!

Ingredients

• 8 oz Unsalted Butter (softened, 82%+ fat, for Truffle Mushroom Butter)
• 8 oz Unsalted Butter (softened, 82%+ fat, for Lavender Espresso Butter)
• 8 oz Unsalted Butter (softened, 82%+ fat, for Chocolate Espresso Butter)
• 1/2 cup Cremini Mushrooms (cleaned and sliced)
• 1 tbsp Bourbon (for deglazing mushrooms)
• 1 tsp Truffle Salt (adds earthy truffle flavor)
• 1 tsp Fresh Rosemary (finely minced)
• 2 tsp Espresso Powder (divided between lavender and chocolate butters)
• 1/2 tsp Vanilla Bean (seeds scraped from bean)
• 1/2 tsp Culinary Lavender (dried, food‑grade)
• 1 tbsp Unsweetened Cocoa Powder (for chocolate espresso butter)
• 2 tbsp Macadamia Nuts (chopped, adds crunch)
• 2 tbsp Chocolate‑Covered Espresso Beans (crushed, for garnish and flavor)
• Pinch Sea Salt (for chocolate butter garnish)

Instructions

1. Soften Butter

   Remove all three sticks of unsalted butter from the refrigerator and let them sit at room temperature, covered, for about 15 minutes until soft but not melted.

   Time: PT15M

2. Sauté Mushrooms

   Heat the sauté pan over medium‑high heat, add a splash of oil, then add the sliced cremini mushrooms. Cook, stirring occasionally, for 4‑5 minutes until they release moisture and turn golden.

   Time: PT5M

   Temperature: Medium‑high

3. Deglaze with Bourbon

   Add 1 tbsp bourbon to the pan, stirring to scrape up any browned bits. Let the alcohol evaporate for about 30 seconds; be cautious of any flame.

   Time: PT1M

   Temperature: Medium‑high

4. Combine Truffle Mushroom Butter

   Transfer the mushroom‑bourbon mixture to a small bowl, stir in truffle salt and minced rosemary, let cool for 2 minutes, then fold into one softened 8‑oz butter stick until fully incorporated.

   Time: PT5M

5. Prepare Lavender Espresso Butter

   In a separate mixing bowl, combine the second 8‑oz softened butter with 1 tsp espresso powder, vanilla bean seeds, and dried culinary lavender. Mix until the powder is fully dissolved and the butter is uniform.

   Time: PT5M

6. Prepare Chocolate Espresso Butter

   In a third bowl, blend the remaining 8‑oz butter with cocoa powder, 1 tsp espresso powder, chopped macadamia nuts, and crushed chocolate‑covered espresso beans. Add a pinch of sea salt and mix thoroughly.

   Time: PT5M

7. Shape and Arrange Butters on Board

   Place parchment paper on the serving board. Scoop each butter onto the board and shape into a log or mound using the spatula. Optionally, drizzle a little extra bourbon over the truffle butter and sprinkle additional rosemary or lavender for garnish.

   Time: PT5M

8. Chill Briefly

   Refrigerate the assembled board for about 10 minutes to firm the butters, making them easier to slice or spread.

   Time: PT10M

   Temperature: 4°C

9. Serve

   Remove the board from the fridge, allow the butters to soften for a few minutes, then serve with sliced baguette, crackers, fresh fruit, or cheese as desired.

   Time: PT0M

Nutrition Facts

Calories

100

Protein

0g

Carbohydrates

0g

Fat

11g

Fiber

0g