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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.
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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.