1 cup (250 ml) 35% cream

7 g dried porcini, finely chopped

3 tablespoons (45 ml) toasted pine nuts, chopped

2 teaspoons (10 ml) chopped fresh chives

Fleur de sel

Pepper

In a small saucepan, bring 125 ml (½ cup) of cream to a boil with mushrooms. Pour into a bowl. Cover and refrigerate for about 30 minutes or until cream has cooled. Add remaining cream.

With an electric mixer, whip cream with mushrooms until the mixture becomes crumbly and butter separates from whey, about 7 minutes. Strain and drain lump of butter on a paper towel. Discard whey.

In a bowl, combine butter with pine nuts and chives. Season with salt and pepper.

Spoon into a small ramekin or place butter horizontally along a sheet of plastic wrap and roll into a cylinder. Refrigerate for at least 1 hour. Serve with bread and a plate of cured meats.

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