September
Medium
2 prs.
45 min.
Stewed wood blewit
- 300 g wood blewit
- 1 shallot
- 1 clove of black garlic
- 25 g butter for frying
- 200 ml heavy cream
- 100 ml mushroom vinegar
- 1/2 bundle mixed herbs, such as parsley, tarragon, ramson, etc.
- Start by chopping garlic and shallot finely.
- Melt the butter on a frying pan, and fry the garlic and shallot. Stir well. The onions should be transparent, but not brown.
- Add the mushrooms to the pan, and fry on high heat. Stir well, so the mushrooms get heat on all sides.
- Add the cream when the mushrooms have wilted a bit, and turn it down to medium-low heat.
- Let it simmer for 5 minutes. Add vinegar and bring to a boil.
- Remove the mushrooms from the cream, and set them aside.
- Let the cream reduce for at least 10 minutes, until it is thick enough to coat the back of a spoon.
- Chop the herbs finely, and add them to the cream.
- Return the mushrooms to the pan, and season with vinegar, salt, and pepper.
Tips
A nice addition to a meat dish. It can also be served as a satisfying main dish.
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.
