season September
difficulty Medium
persons 2 prs.
time 45 min.

Stewed wood blewit

Ingredients
  • 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.
Directions
  1. Start by chopping garlic and shallot finely.
  2. Melt the butter on a frying pan, and fry the garlic and shallot. Stir well. The onions should be transparent, but not brown.
  3. Add the mushrooms to the pan, and fry on high heat. Stir well, so the mushrooms get heat on all sides.
  4. Add the cream when the mushrooms have wilted a bit, and turn it down to medium-low heat.
  5. Let it simmer for 5 minutes. Add vinegar and bring to a boil.
  6. Remove the mushrooms from the cream, and set them aside.
  7. Let the cream reduce for at least 10 minutes, until it is thick enough to coat the back of a spoon.
  8. Chop the herbs finely, and add them to the cream.
  9. 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.

    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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