Rick Bayless’s Brown Butter Guacamole

Photo Courtesy TheLatinKitchen | Paul Elledge

Did you catch Chef Rick Bayless‘s ‘Classic and Modern Make A Pair‘ demo at this year’s festival? Watch the video below to learn how to make Brown Butter Guacamole – straight from the pro!

Brown Butter Guacamole
with Porcini and Crab

Cook’s notes: I love jumbo lump crab meat or delicious morsels extracted from Alaskan king crab legs, but those are not always within reach. Use what you like, what’s available or what you can afford. Dried porcinis, while very special, are available in most well stocked grocery stores and won’t break the bank. Ideas for serving: This is such a surprising, delicious, over-the-top guacamole that I’d serve it in the most beautiful bowl I have, along with unexpected accompaniments for dipping or onto which your guests may want to spread this treat: a variety of root vegetable chips (sweet potato, beet, taro), crispy toasts or croutons or out-of-the-ordinary crackers, jícama. Or make your own tortilla chips, and top each one with a spoonful of the guacamole, a bit of crab and an herb leaf. Pass them to your guests—who will never forget these perfect bites.

Yield: about 3 cups

INGREDIENTS

  • ¼ ounce (¼ cup) dried porcini mushrooms
  • 2 tablespoons butter
  • 1 to 2 arbol chiles, stemmed and chopped into small pieces
  • 2 garlic cloves, peeled and finely chopped
  • 3 ripe, medium-large avocados
  • 1 large green onion, sliced crosswise into 1/8-inch pieces
  • 1 ½ tablespoons fresh lime juice
  • 1 tablespoon chopped fresh sage or parsley leaves, plus a little extra for garnish
  • Salt
  • 4 ounces (about ¾ cup) crab meat, picked over for stray bits of shell, then coarsely shredded

DIRECTIONS

1. Place the dried porcinis in a small bowl, pour on ¼ cup very hot tap water and let soak for 30 minutes.

2. In a small skillet over medium heat, melt the butter. As the foaming begins to subside, pay close attention: when the butter has turned nut brown and foaming has subsided, remove the skillet from the heat and add the chopped árbol chile and garlic, stir for a minute or until richly aromatic and the renewed foaming has subsided. Return the pan to the heat. Tip in the porcini-soaking liquid and simmer briskly until the mixture begins to sputter (indicating that most of the liquid has evaporated), about 6 to 8 minutes. Cool.

3. Scoop the avocado flesh into a large bowl: Cut the avocados in half, running a knife around the pit from top to bottom and back up again. Twist the halves in opposite directions to release the pit from one side. Scoop out the pit, then scoop the flesh from each half.

4. Add the brown butter mixture (it may have congealed some, but should be soft). With an old-fashioned potato masher, large fork or back of a large spoon, coarsely mash the avocado and butter together.

5. Chop the drained porcinis into little bits and add them to the avocado, along with the chopped green onion, lime juice and sage or parsley. Taste and season with salt, usually about 1 teaspoon.

6. Scoop into serving bowl, cover with plastic wrap directly on the surface of the guacamole, and refrigerate until you’re ready to serve. When that moment arrives, uncover the guacamole, scatter the crab over the top and sprinkle with chopped sage or parsley.