September
Medium
For the pantry
60 min.
Trumpet mushroom confit
- 500 g trumpet mushrooms (or use common chanterelle or funnel chanterelle)
- 120 ml gin
- 60 ml white wine
- 15 g mushroom salt
- 2 teaspoons whole pepper grains
- 4 cloves of garlic
- 400 g chicken fat or other type of fat
- Lemon zest
- Preservation jar
- Put all the ingredients, except for the mushrooms, in a pot.
- Bring to a boil.
- Add the mushrooms, and simmer at low heat for 15-20 minutes. It must not boil violently – only simmer slightly.
- Pour into a preservation jar, and let it cool.
- Now you have two options: Either you can blend it to a paste you spread on toast or to season other dishes, or you can use the mushrooms whole.
Tips
If you choose to blend it to a paste, you can use it as frying fat. If you choose to confit the mushrooms whole, you can cut them into smaller pieces, and add them to other dishes for extra flavor.
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.
