May
Medium
For the pantry
60 min.
Grilled saffron milkcaps in apple cider
- 2 kg saffron milkcap
- 1 l apple cider vinegar
- ½ l mushroom broth
- 300 g cane sugar
- 40 g sea salt
- 5 g mustard seeds
- 4 cm horseradish
- 2 onions
- 10 cloves of garlic
- A bit of crown dill
- Preservation jar
- Put the mushrooms on a hot grill or pan until they get some color. It doesn't take long.
- Put vinegar, broth, sugar, salt, mustard seeds, and crown dill in a pot, and bring it to a boil.
- Cut the onion into quarters, and crush the garlic with the side of a knife blade. Add the onions and garlic to the pot, and bring to a boil again.
- Add the mushrooms and horseradish to the preservation jar, and pour the boiling brine over them.
- Close the lid, and turn the jar upside down for two minutes. Put the jar in a cool place.
- The mushrooms keep for a year in the fridge. Make sure the mushrooms are always covered by the brine.
Tips
Add the mushrooms to dishes that need extra acidity. Cut the mushrooms into smaller pieces, and let them infuse in the dish for a long time. You can also chop the mushrooms finely, and add them to sauces.
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.