Sorelle Red Wine Compound Butter

Sorelle Red Wine Compound Butter

Red wine, shallots and porcini mushrooms infuse butter with flavor. Easy to make, use the butter to top grilled steak or spread on baguettes to pair with red wine.

Cook Time: 15 minutes

Pair With: Sorelle Winery Sangiovese

Source: Recipe and photo courtesy of Lodi Winegrape Commission


1 cup unsalted butter, room temperature
1/2 shallot, finely minced
1/4 cup dried porcini mushrooms, finely chopped
2 tablespoon red wine
sea salt to taste                                           


Place butter in a mixing bowl and add chopped mushrooms, shallots, wine and salt. Blend all ingredients together on low speed until well combined. Transfer butter mixture to a sheet of parchment paper. Fold paper over and roll into a cylinder, twisting the ends. Wrap cylinder in plastic wrap and hold in fridge until solid. Butter will keep refrigerated for up to 2 weeks or frozen for up to 3 months.

To use, cut butter into coins. Butter can be added to pan sauces or to the tops of grilled steaks. Butter at room temperature can also be used as a spread on toast.

Recipe Courtesy Of