-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.
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.
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
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 😉
Please share with me this post and follow me for more post coming out
You can also follow me