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Roast Garlic and Porcini Butter



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Garlic Preparation

  • 1 head of garlic
  • oil of your choice


  • 30 g Dried Porcini Mushrooms
  • 250 g Butter
  • 2 tablespoon lemon juice
  • small handful of parsley, (optional)
  • pinch of salt

Recipe's preparation

  1. Preheat the oven to 170 degrees celcius.

  2. Slice the top off the head of garlic so the cloves are exposed and drizzle with oil.

  3. Pop the garlic head in the oven and roast until the cloves are soft. 

  4. Cover the dired porcini in boiled water and soak for around 30 mins.

  5. Once the garlic is ready, cool slightly and then squeeze (or scoop) the garlic out of their skins.

  6. Drain the porcini (keep the soaking liquid as it's a great addition to soups, casseroles, broths, sauces etc).

  7. Place the parlsey and porcini in the TM bowl and chop on speed 7 for 5 seconds.

  8. Add the butter,salt, lemon juice and garlic and combine on speed 5 for 15 seconds. Scrape down the sides of the bowl and repeat if necessary.

  9. Spoon the butter onto some baking paper into rough log shape  and roll into a log (it should look a little like a Christmas cracker).

  10. Pop it into the fridge or freezer until it firms up.

  11. This can be kept in the freezer and you can just slice a lovely disc off as required. It’s best if it comes to room temperature before use.

  12. We have it on top of a superb grass fed beef steak (or other meat) or to flavour sauces, soups or casseroles etc.


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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Beautiful recipe! I used dried shiitake mushrooms...

    Submitted by Pandorash8 on 20. May 2019 - 11:01.

    Beautiful recipe! I used dried shiitake mushrooms in place of the porcini and dried mixed herbs in place of the parsley as this is what I had to hand. The taste is sensational. Will definitely make again.

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  • YUM!!

    Submitted by ArwensThermoPics on 13. April 2014 - 15:54.

    YUM!! Big Smile

    Cooking from scratch  www.arwensthermopics.com

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