season July
difficulty Medium
persons 2 prs.
time 30 min.

Grilled bay boletus with miso

Ingredients
  • 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
Equipment
  • Grill
Directions
  1. 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.
  2. After cooling, rinse the mushrooms in water and put them on a plate.
  3. Mix apple schnapps and miso and glaze the mushrooms with this marinade.
  4. Put the mushrooms back in the fridge for at least an hour.
  5. Light the grill and fry the mushrooms over high heat, until the marinade has caramelized on the surface of the mushrooms.
  6. 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.

    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.

    Alternative ingredient for use in Grilled bay boletus with miso