GREEN CHILI MUSHROOM SALSA BUTTER

GREEN CHILI MUSHROOM SALSA BUTTER image

Yield 4 Servings

Number Of Ingredients 8

1/2 ounces dried Morel Mushrooms or 3/4 pounds fresh Morel Mushrooms
1 tablespoon Olive Oil
2 Poblano Chiles, pan roasted until dark brown, then seeded and cored
2 Roma Tomatoes, pan roasted, then peeled, seeded
2 tablespoons chopped, Cilantro
1/2 cup Water
1/8 teaspoon Kosher Salt
4 tablespoons Butter

Steps:

Place dried Morels in small bowl, covering with water and soaking until soft, about 15 minutes. Drain, reserving soaking liquid and cut in 1/2. If using fresh Morels, wash and cut in 1/2. Heat Olive Oil in a small skillet over medium-high heat. Saute mushrooms ( if using the dried mushrooms, pour reserved liquid over mushrooms, bring to a boil, and cook until dry ). Put Mushrooms in food processor with the Poblanos, Tomatoes, Garlic and Cilantro. Pulse until coarsely chopped. Do not puree. Scrape into a bolw and stir in water and Salt. Taste for seasoning. Melt Butter and pour into mixture Serve with Venison or Steak

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