• 3 (3/4-ounce) scallions
• 5 tablespoons extra-virgin olive oil, divided
• 3 1/2 ounces trimmed fresh shiitake mushrooms, finely chopped (about 1 1/3 cups)
• 1 1/2 cups creamy dark red kidney beans, cooked and drained
• 1/2 cup panko (Japanese-style breadcrumbs)
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons white miso
• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon soy sauce
• 1/4 teaspoon black pepper
• 1/4 teaspoon kosher salt (optional)

• Slice scallions into thin pieces, and separate dark green parts from light green and white parts; set aside separately.
• Heat 1 tablespoon of oil in a large skillet over medium-high. Add mushrooms; cook, stirring occasionally, until golden brown, this will take around 6 minutes. Add the light green and white parts of the scallions; cook, stirring occasionally, until the scallions are soft, which will take around 2 minutes. Remove from heat, and place in a large bowl. Do not wipe the skillet clean.
• Add beans, panko, chopped cilantro, miso, lime juice, soy sauce, pepper, salt, and the dark green parts of the scallions to the mushroom mixture in a large bowl. Mash it all together until the mixture begins to clump together, which should take roughly 15 to 20 seconds; stir together. Divide the mixture evenly into eight pieces (about 1/4 cup each), and form each piece into 2 1/2-inch patties, about 1/2 inch thick.
• Heat the remaining 1/4 cup of oil in the (not yet wiped clean) skillet over medium-high. Add the patties; cook, for roughly 4 minutes, flipping once at the 2-minute mark, until brown. Remove the patties from the skillet using a slotted spatula, and let drain.

• Serve the veggie patties over baby arugula; drizzle with additional oil, and season with additional pepper and salt. Add cilantro leaves and/or lime wedges as garnish.

Butter is the key ingredient in most recipes. It makes all food delicious and smooth and its multiple uses in the kitchen are no secret. Butter makes everything taste better, whether it’s your favorite white sauce pasta or just an old toast. But what if our usual butter could get better? Yes, you read that right! Here’s a recipe for the usual butter with a twist: compound butter.

What Is Compound Butter?

Compound butter is our usual butter with some added seasonings. It’s a combination of different herbs, citrus, and garlic paste. One will often find it as a topping on dishes that have fish in them or with steak. It does wonders for a dish when used as a sauce, especially with pasta and baked potatoes. One can mix and match the herbs and make different recipes of compound butter.

How to Make Compound Butter

A basic recipe for compound butter is best suited for dishes like spaghetti. All you need is butter, preferably unsalted, with salted mixers like miso paste, briny capers, and flavorings of your liking. Soften the butter, and add the mixer and chosen seasonings like black pepper and kosher salt. Mix them all well, roll them in parchment paper, and freeze them for later use.

Shelf-Life of Compound Butter

Compound butter is expected to last for around three or four months in the fridge, while in the freezer it can stay fresh for almost a year. But if something is kept in the freezer, it’s important to ensure it’s well wrapped. The same is the case for compound butter. The shelf life of compound butter depends on the ingredients added to the butter. If the recipe has any ingredient that’s perishable, one should freeze it to make it last longer. For all the first-timers, it’s recommended to either make big batches and freeze them or make small batches of different types and try different toppings each time, depending on your mood and occasion.