-Use fresh organic and wild seasonal products whenever possible.
-Do not use too many ingredients but focus on the main ingredient
-Do not use too much spice, even pepper
-Use little butter or cream due cover the flavors
One of the most ingredients of Autumn season is the mushroom. 🍁🍁
Few days ago I went to forage just outside Copenhagen and the result was great.
I found the porcini mushrooms ( Boletus mushroom)
Boletus are a broad species of mushrooms that contain many edible species and no deadly ones.
Since I collected a lot almost 2 kg I preseverd in 2 different way.
The ones on the picture are perfectly dried but for my opinion I should cut them a bit thicker . I brushed the mushroom and I sliced 0.5 mm thicker and baked at 120 degrees, ventilation oven with the door little open. Once dry, I cooled down and keep it in a plastic container far away from humidity.
The other ( the smallest cep mushrooms) I blanched in a water and white wine vinegar 50/50 for about 4 minutes, I strained, I let them dry a little bit more in the fridge. Then I put in a jar and I covered with sunflower oil.
They are super good served with a flake salt and a bit of lemon juice, with a nice bread.
Some picture of that day
With this ingredient I made an entree and a main.
Boletus carpaccio, egg creme, parsley vinaigrette
Boletus linguine with patato creme and fresh aestivum melanosporum (summer black truffle)
Remember what you need it can be around the corner 😉
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