August
Middel
For the pantry
45 min.
Smoked and dried brown or red birch boletus
- Mushrooms
- Hay
- Start by smoking the mushrooms. Place the mushrooms in one end of the metal container and hay in the other. Light the hay and cover the container with aluminum foil so no smoke escapes. Repeat the process until the mushrooms are smoked to your liking.
- Slice the mushrooms thinly. Place on a baking tray with parchment paper.
- Put the mushrooms in a food dehydrator or in the oven at 65 degrees C with an open door for ten hours.
tips
The dried mushrooms can be blended alone or with salt and used for seasoning. They can also be soaked in hot water and put in dishes (such as risotto) as central element. The strained soaking liquid makes great mushroom broth.
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.
