season June
difficulty Medium
persons 2 prs.
time 45 min.

Fried and dried cep

Ingredients
  • 4 cep mushrooms
  • 100ml olive oil
  • 50g butter
  • A small handful of wild oregano
  • Wild berries, such as lingonberries or raspberries (optional)
  • Wild herbs, such as yarrow or common wormwood (optional)
Equipment
  • Frying pan, dehydrator
Directions
  1. Clean mushrooms carefully with a moist kitchen towel. Remove the big, green stems you find in some cep: set aside for later use.
  2. Slice the mushrooms in quarters. Add mushrooms and wild oregano to a frying pan with butter and oil, and fry at low heat until the mushrooms are golden.
  3. Serve the fried mushrooms and oregano with wild berries and fresh wild herbs.
  • Tips

    The green stems you set aside can be dried in a dehydrator or in the oven (60 degrees C with the door half-open for 12 hours). The dried cep stems are full of flavor and keep for a long time if stored in an airtight container.

  • Professionel forager

    Thomas Laursen

    wildfooding.dk

    Thomas Laursen is founder of Wildfooding, a company that delivers to a range of the best restaurants in Denmark. Thomas forages for herbs, berries, roots, fruits, mushrooms, and seaweed all year around, and has been a part of the Danish foraging movement for years. Furthermore, Thomas works as a consultant, and you will often find him teaching cooking classes or giving keynotes at different events. Thomas is a school teacher by trade, and has worked as a chef for several years. In 2017, He published his first book about wild food.

    Professionel forager

    Thomas Laursen

    wildfooding.dk

    Thomas Laursen is founder of Wildfooding, a company that delivers to a range of the best restaurants in Denmark. Thomas forages for herbs, berries, roots, fruits, mushrooms, and seaweed all year around, and has been a part of the Danish foraging movement for years. Furthermore, Thomas works as a consultant, and you will often find him teaching cooking classes or giving keynotes at different events. Thomas is a school teacher by trade, and has worked as a chef for several years. In 2017, He published his first book about wild food.

    Ingredient used in Fried and dried cep Show all

    Alternative ingredient for use in Fried and dried cep