season May
difficulty Medium
persons 4 prs.
time 45 min.

Crispy fried chicken of the woods

Ingredients
  • 2 big chicken of the woods mushrooms
  • 2 eggs
  • 100 ml water
  • 3 tablespoons hot sauce
  • 200 g flour
  • Vegetable oil for frying
  • Salt
  • Pepper
Directions
  1. Heat the oil in a pot.
  2. Cut the mushroom into bite-sized pieces (slices that are about 1cm thick work well).
  3. Whisk the eggs together with a fork, and add a bit of hot sauce and water.
  4. Mix flour and a bit of salt and pepper on a plate.
  5. Dip the mushrooms in the eggs first, and then in the flour mix. Make sure the mushrooms are completely covered in flour.
  6. When the oil temperature reaches 175 degrees C, it is ready for frying. If you don't have a thermometer, you can test the oil with the end of a match: the oil is ready once it sizzles around the wood.
  7. Put the mushrooms in the oil and fry until beautifully golden.
  8. Transfer the fried mushrooms onto paper towels and sprinkle with salt. Serve immediately.

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.

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