Magical Mushroom Butter is so versatile! Use this butter for cooking in any dish. Use clarified butter (ghee) instead of standard butter for best results. Also, ghee is shelf stable, no refrigeration required and the final product lasts for up to 3 months on your counter (or 1 year in the refrigerator).
Lecithin is not essential, but absolutely recommended for best bioavailability. Lecithin is an emulsifier and can be made from sunflower, corn, soy or egg yolk. When making an infused butter or oil, the lecithin acts as an emulsifier and stabilizer to allow for the smooth and even combination of oil and water soluble ingredients. That means it’s a binding agent to allow oil and water to stick together. It comes as a liquid or powder (either is fine) and I recommend the sunflower lecithin.
Ingredients for this Magic Mushroom Butter Recipe:
- 8 grams mushrooms of your choice
- 2 cups clarified butter (ghee)
- 2 tablespoons lecithin
Dosage: 1 gram per tablespoon of butter
How to Make this Magic Mushroom Butter Recipe
- For best results, grind, crush or chop up your dried mushrooms. The Magical Butter Machine can grind your mushrooms for you, but I’ve found best results when I pre-crush or chop them first, especially if you are using more than 4 grams.
- Place all of the ingredients into the Magical Butter machine and secure the lid.
- Set your temperature to 160°F and then press the 2 HOUR BUTTER button.
- After the cycle is complete, unplug the unit and remove the head of the appliance.
- Pour the contents of the machine through the Magical Filter Bag (that comes with the machine) to strain out the leftover mushroom matter.
- Pour directly into your Magical Butter Tray, formed molds, or other storage container and set in the fridge.
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Let us know if you have tried making Magical Mushroom Butters in the comments below!
