Umami Butter

½ teaspoon paprika

2 tablespoons soy sauce

3 tablespoons tomato paste

5 oil-packed sun-dried tomatoes

12 black olives

½ cup grated parmesan cheese

2 tablespoons anchovy paste

2 cloves garlic, crushed

2 tablespoons mushroom powder*

2 teaspoons balsamic vinegar

1 teaspoon fresh lemon juice

½ pound butter, room temperature

Purée all ingredients except butter in a food processor until very smooth, scraping down the sides as needed. Add butter and pulse until combined. Refrigerates for up to 2 weeks and stores well in the freezer for up to 3 months.