September
Easy
4 prs.
35 min.
Sautéed honey fungus
- 500 g honey fungus (or wood blewit)
- 100 g butter
- 10 g elderberry capers
- 15 g sardines
- 2 shallots
- 1 tablespoon vinaigrette dressing
- 2 eggs
- 2 tablespoons breadcrumbs without crust
- Butter for frying
- Dill
- Wild herbs such as chickweed or pea sprouts
- Boil eggs for 12 minutes.
- Carefully rinse and scrub honey fungus with a brush.
- Peal and finely chop shallots. Roughly chop boiled eggs and sardines.
- Brown butter in a frying pan. Spoon half into a separate dish for later use.
- Add honey fungus to the frying pan. Once the mushrooms are golden, add shallots and fry for about 1 minute or until they begin to turn translucent.
- Remove the mushrooms and shallots from the butter and set aside.
- Chop the herbs.
- Add the reserved brown butter back into the frying pan, then add breadcrumbs. Fry until golden and crispy. Be careful not to burn.
- Arrange the mushrooms on a plate. Sprinkle the chopped eggs on top, and garnish with breadcrumbs, sardines, elderberry capers, vinaigrette, and dill. Add a handful of chopped, wild herbs as the final touch.
Tips
You can save the mushroom butter for later. Cool it after the mushrooms have been strained. Eat it whipped on a piece of toast or add it to a sauce.
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.
