Mushroom Free Garlic-Parsley Butter
This compound butter is the kind of thing that makes a simple piece of bread, a grilled steak, or a pile of roasted vegetables feel genuinely special. Bright parsley, punchy garlic, a hint of lemon zest, and just enough heat from optional red pepper flakes come together in a creamy, herbaceous spread that punches well above its weight. For anyone navigating a mushroom-free lifestyle, compound butters can be a sneaky problem — many restaurant versions or store-bought flavored butters include umami boosters or blended seasonings that hide fungi-derived ingredients. This one is completely transparent: every ingredient is right there in the bowl, and none of them are anything to worry about. Rolling it into a log and chilling it means you always have a ready-to-slice round on hand for weeknight dinners or impromptu entertaining. It keeps in the fridge for up to a week and freezes beautifully for up to two months, so making a batch is always worth the minimal effort. Once you have this in your kitchen, you'll find yourself reaching for it constantly.
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Learn more →Ingredients
8 servings
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 2 cloves garlic, finely minced or pressed
- 3 tbsp fresh flat-leaf parsley, finely chopped
- ½ tsp lemon zest
- ¼ tsp kosher salt
- ⅛ tsp black pepper, freshly ground
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Place the softened butter in a mixing bowl and beat with a fork or hand mixer until smooth and evenly spreadable, about 1 minute.
- 2
Add the garlic, parsley, lemon zest, salt, pepper, and red pepper flakes, if using. Stir and fold until all ingredients are evenly distributed throughout the butter with no streaks.
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