Strawberry Thyme Butter Recipes

Steps:

• In a Dutch oven, combine strawberries and butter. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir for 1 minute. Immediately stir in thyme., Remove from the heat; skim off foam. Ladle hot mixture into nine hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Steps:

• In a blender or food processor, puree the strawberries and thyme coarsely. Add the butter and salt and blend until fairly smooth. Serve at room temperature.
• This can be made one day in advance and refrigerated in a tightly covered container. Allow to become room temperature before serving.

Steps:

• Soak mushrooms in water for 15 minutes. Remove them and squeeze excess water from them. Reserve liquid. Rinse mushrooms to remove any grit and chop finely. Strain liquid through a very fine sieve.
• In a saucepan simmer liquid, mushrooms, garlic and thyme till reduced to 1 tablespoon of liquid. Cool mixture.
• Mash the cooled mixture with the butter and season with salt and pepper.
• Place mixture in a freezer zip lock storage bag making a log inside of bag. Squeezing all air out. Can be frozen up to 1 month. Just take a slice when needed.