September
Medium
For the pantry
60 min.
Pickled orange milkcap
- 500 ml vinegar
- 100 ml water
- 50 g sugar
- 10 g sea salt
- 500 g orange milkcap
- 3-4 sprigs wild herbs (optional) (yarrow, common wormwood, thyme or oregano are all good options)
- Jam jar or preservation jar
- Boil vinegar, water, sugar, and salt until the sugar is dissolved. If you want to add wild herbs, put them in the pot and boil with the vinegar brine.
- Clean the milkcaps and slice them into quarters.
- Add the milkcaps to the brine and let simmer for 7 to 8 minutes. Make sure the brine covers the mushrooms.
- Prepare the jar by bringing a pot of water to a boil and submerging the jar and lid in the boiling water. This will sterilize the jar.
- Pour the brine and the mushrooms into the jar, again making sure that the mushrooms are completely covered.
- Put the jar somewhere dark. The mushrooms will be ready after 14 days, but are even better after two months.
Tips
Add the pickled mushrooms to stews in order to get extra acidity. The mushrooms retain much of their natural flavors, which contributes to a wider flavor profile. The mushrooms are also good in dishes calling for fresh mushrooms: pickled mushroom flavor will simply take the dish to another level. A final option is to add finely chopped, pickled mushroom to your sandwich as an alternative to pickled cucumber.
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.
