June
Medium
For the pantry
30 min.
Boletus in oil and vinegar
- 1,5 kg brown birch boletus
- 15 g dried porcini
- 1 l flavor-neutral oil, such as grape seed
- 750 ml apple wine
- 250 ml apple cider vinegar
- 200 g fresh herbs - sage, thyme, laurel leafs, unripe, green cilantro seeds, black peppercorns
- 4 tablespoons sea salt
- Preservation jar (1.5L)
- Mortar
- Put all the ingredients in a pot and bring to a boil. Let boil for five minutes.
- While the brine is boiling, slice the mushroom into quarters. Add the mushrooms to the brine and let it simmer for an additional five minutes.
- Remove the mushrooms from the brine and let dry on a kitchen towel. Set the brine aside.
- Crush dried porcini in a mortar.
- Put both types of mushroom in preservation jar and fill with oil.
Tips
This is a wonderful way of filling your pantry. These mushrooms keep for a very long time. You can use them in salads or in risotto. Use the leftover mushroom brine in salad dressings or in other dishes in need of acid.
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.