May
Medium
4 prs.
45 min.
Crispy fried chicken of the woods
Ingredients
- 2 big chicken of the woods mushrooms
- 2 eggs
- 100 ml water
- 3 tablespoons hot sauce
- 200 g flour
- Vegetable oil for frying
- Salt
- Pepper
Directions
- Heat the oil in a pot.
- Cut the mushroom into bite-sized pieces (slices that are about 1cm thick work well).
- Whisk the eggs together with a fork, and add a bit of hot sauce and water.
- Mix flour and a bit of salt and pepper on a plate.
- Dip the mushrooms in the eggs first, and then in the flour mix. Make sure the mushrooms are completely covered in flour.
- When the oil temperature reaches 175 degrees C, it is ready for frying. If you don't have a thermometer, you can test the oil with the end of a match: the oil is ready once it sizzles around the wood.
- Put the mushrooms in the oil and fry until beautifully golden.
- Transfer the fried mushrooms onto paper towels and sprinkle with salt. Serve immediately.
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.
