Uploaded September 2026 | Updated September 2026, 1 week ago
Curtis Stone’s Umami Butter
Makes 400g | Prep 10 min | Cook 1 hr 15 min
Ingredients
1 bulb garlic
2 tsp olive oil
5g dried porcini mushrooms
250g unsalted butter, softened
½ cup (155g) white miso paste
2 tbs finely chopped parsley
1 tbs honey
1 tsp sea salt flakes
1 tsp crushed red chilli flakes
Method
1. Preheat oven to 190°C (170°C fan-forced). Cut off and discard the top one-third (pointed tip) of garlic. Brush a 20cm square of foil with oil. Place garlic in the centre of the foil and wrap to enclose. Transfer to a baking tray and roast for 1¼ hours or until garlic is soft.
2. Set garlic aside to cool slightly, then carefully open foil and set aside to cool to room temperature. Use clean hands to squeeze garlic cloves from the bulb.
3. Using a spice grinder, grind the dried porcini into a fine powder.
4. In the bowl of a stand mixer fitted with a paddle attachment, combine the garlic, porcini, butter, miso, parsley, honey, salt and chilli flakes. Mix on low speed to combine.
5. Transfer the butter mixture onto a large sheet of baking paper. Roll into a log and place in the fridge for 1 hour to chill.
Curtis Stone’s Umami Butter
Makes 400g | Prep 10 min | Cook 1 hr 15 min
Ingredients
1 bulb garlic
2 tsp olive oil
5g dried porcini mushrooms
250g unsalted butter, softened
½ cup (155g) white miso paste
2 tbs finely chopped parsley
1 tbs honey
1 tsp sea salt flakes
1 tsp crushed red chilli flakes
Method
1. Preheat oven to 190°C (170°C fan-forced). Cut off and discard the top one-third (pointed tip) of garlic. Brush a 20cm square of foil with oil. Place garlic in the centre of the foil and wrap to enclose. Transfer to a baking tray and roast for 1¼ hours or until garlic is soft.
2. Set garlic aside to cool slightly, then carefully open foil and set aside to cool to room temperature. Use clean hands to squeeze garlic cloves from the bulb.
3. Using a spice grinder, grind the dried porcini into a fine powder.
4. In the bowl of a stand mixer fitted with a paddle attachment, combine the garlic, porcini, butter, miso, parsley, honey, salt and chilli flakes. Mix on low speed to combine.
5. Transfer the butter mixture onto a large sheet of baking paper. Roll into a log and place in the fridge for 1 hour to chill.
