Mushroom Butter

Peel the onion and cut it into fine dice.

Heat 1 tbsp of butter in a pan and sauté the onion over medium heat until translucent.

Clean the mushrooms, chop them very finely and add them to the pan.

Cook the mushrooms with the onion for about 5 minutes, until most of the liquid has evaporated, then season with salt and pepper.

Place the soft butter in a bowl and beat it with a hand mixer until fluffy.

Let the mushroom mixture cool slightly, then fold it into the butter along with finely chopped rosemary and adjust seasoning to taste.

Shape the mushroom butter into a log or place it in a small dish, cover and refrigerate until firm.