July
Medium
2 prs.
30 min.
Grilled bay boletus with miso
- 150 g bay boletus
- ½ teaspoon fine salt
- 1 tablespoon apple schnapps – alternatively use calvados
- 2 tablespoons barley miso – available in most supermarkets
- Sea salt
- Black pepper
- Grill
- Add mushrooms and salt to a bowl. Stir well, so all the mushrooms are lightly covered with salt. Put the bowl in the fridge for two hours.
- After cooling, rinse the mushrooms in water and put them on a plate.
- Mix apple schnapps and miso and glaze the mushrooms with this marinade.
- Put the mushrooms back in the fridge for at least an hour.
- Light the grill and fry the mushrooms over high heat, until the marinade has caramelized on the surface of the mushrooms.
- Sprinkle a bit of sea salt and pepper on the mushrooms and serve immediately.
Tips
Eat the mushrooms as a snack or put them in a salad. Alternatively, you can serve them with some grated hard cheese and a bit of lemon zest.
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.
