season September
difficulty Medium
persons For the pantry
time 10 min.

Dried garlic parachute

Ingredients
  • 5 kg garlic parachute
What parts of the plant to use
  • The whole mushroom except for the bottom part of the stem
Equipment
  • Dehydrator or oven
Directions
  1. Clean the mushrooms with a brush
  2. Distribute the mushrooms on a metal tray.
  3. Dry in a dehydrator or in the oven at 65 degrees Celcius for 10 hours.

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    • 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.

    Ingredient used in Dried garlic parachute • Show all

    Alternative ingredient for use in Dried garlic parachute

    Ramson