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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Instantly mince garlic without a knife — self-cleaning basket
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Instantly mince garlic without a knife — self-cleaning basket
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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Melt 4 tablespoons of the butter in a medium skillet over medium heat. When foam subsides, stir in the mushrooms. Saute, stirring, over medium heat until mushrooms are tender and lightly browned, about 10 minutes. Add the garlic; saute 1 minute. Stir in parsley and season with salt and pepper. Keep warm. Meanwhile, cook the fettuccini in plenty of boiling salted water until al dente, 5-7 minutes. Drain. Toss the fettuccini with the mushroom mixture, 2 tablespoons of remaining butter and the lemon juice. Top with scallions.