April
Medium
For the pantry
0 min.
Fried St. George's mushroom with sunchokes and South Jutlandic lard
- 300 g St. George's mushroom
- 200 g sunchokes
- 50 g butter
- 100 g smoked lard
- A small handful of ramson
- Vinegar – preferably vinegar made with spruce shouts or another flavored vinegar
- 30 g fresh blueberries
- 1 shallot
- Mandolin iron
- Clean the sunchokes with a brush, and cut them into thin slices with the mandolin iron. If you don't have a mandolin iron, slice them carefully with a sharp knife. Put the thin slices in ice water, and set aside.
- Heat butter in a frying pan.
- Cut the mushrooms in slices of about 1 centimeter, and add them to the pan when the butter is no longer fizzing. Fry the mushrooms at medium heat.
- Chop the ramson coarsely and add to the pan when the mushrooms have wilted a bit.
- Mix the mushrooms and ramson together, and arrange on a plate.
- Cut thin slices of the lard, and put them on top of the mushrooms. Then add the thin slices of sunchoke, but let them dry before you do so.
- Pour a bit of vinegar over the dish, and top it off with blueberries and thinly sliced shallot.
Tips
St. George's mushroom is available earlier in season than most mushrooms. Sometimes you can find it as early as April, and as late as June. It is bit tougher to chew than other mushrooms. This dish goes very well with a piece of fish. The heavy flavor of the mushroom and lard brings balance to the salty fish. Of course you can also use other mushrooms, and add wild herbs if you desire.
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.
