July
Easy
For the pantry
1 min.
Blanched and salted hedgehog mushroom
- 500 g hedgehog mushrooms
- 500 g sea salt
- 100 g dried kombu seaweed
- 50 g dried light mushrooms
- A dash of sugar
- 600 ml Preservation jar
- Mortar or grinder
- Blender
- Start by blanching the mushrooms. Dip the mushrooms in boiling, salted water for 10 seconds. Transfer the mushrooms to an ice bath. Once they have cooled, put the mushrooms on a kitchen towel and leave them to dry.
- Make the mushroom powder. Crush or grind dried mushroom with a dash of sugar and two dashes of salt.
- Put the mushroom powder in a blender and blend with sea salt and seaweed. Do it in shifts if the blender can't hold the entire content.
- Take the preservation jar and alternate between adding hedgehog mushrooms and the salt mix. Make sure to pack it tightly, so there is no air between the layers.
- Store the jar in a cold, dark place. You can use the mushrooms after 4 weeks; they will keep for a year.
Application for the mushrooms
Take the mushrooms out of the salt and soak them in hot water to rehydrate. Cut the mushrooms to the appropriate size and put them in dishes to add extra flavor. Since the hedgehog mushroom has a very intense and sometimes bitter taste, be careful not to use too much as it will drown out the other flavors. It works very well as a seasoning ingredient.
Tips
Put the mushrooms in a stew to add both salt and umami flavors. You can also add mushroom to your pesto or to other types of blended sauces.
Thorsten Schmidt
Restaurant Barr
Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.
