Preserved Lurid Bolete Mushrooms (Syltede rørhatte)

 

 

This recipe was found on Piskeriset på eventyr

500 g fresh Lurid Boletes
5 dl pickling vinegar
1 dl cider vinegar
1 dl sherry vinegar
1/2 dl balsamic vinegar
1 tsp dried chile de arbol
4 bay leaves
2 tbsp demerara sugar
1 tsp pink peppercorns
1 tsp salt
1 tsp coriander seeds

Carefully wash the mushrooms and cut them into bite-sized pieces. Place the rest of the ingredients in a pot, bring to a boil, add the mushrooms and let simmer, covered, for half an hour, stirring occasionally. Pour the mushrooms and brine into a sterilised jar, seal, and store in the refrigerator for up to a month.

Beef Patties A La Creme (Hakkebøf a la creme)

 

 

This recipe was found on Spise Med Mormor 

3/4 kg lean ground beef
1/2 kg mushrooms, quartered
6-8 whole mushrooms
1/2 L heavy cream
4 slices bacon
Salt
Pepper
Flour
Butter

Form the ground beef into 175 g patties. Sprinkle the patties with salt and pepper and coat them in flour. Fry them in butter for ca. 8 minutes per side in a warm pan. Remove from pan, place in a serving dish, and keep warm. In the same pan, fry up the quartered mushrooms in butter. Saute them and sprinkle salt and pepper over. Pour in the cream. Let it simmer for 10 minutes, and pour the sauce over the patties. Top each patty with whole mushrooms and rolls of crispy bacon. Serve with boiled new potatoes.

Ham A La Maude (Skinke A La Maude)

 

 

This recipe was created by Fritze Juel in 1972 and was featured on Spise Med Mormor 

Serves 8

16 thick slices of Bayonne ham
3/4 kg mushrooms
Butter or margarine
Pepper
6 dl heavy cream
6 tbsp grated Parmesean
2 tsp mustard powder
3-4 tbsp chili sauce

Fold the ham slices together gently and place side by side in a greased, oven-safe dish. Toast the mushrooms in butter/margarine and distribute atop the ham. Beat the cream stiff and add pepper, Parmesean, mustard powder, and chili sauce. Pour over the ham and mushrooms. Bake at 175 C for 25-30 minutes. Serve with bread.

Snekkens Chicken Salad (Snekkens Hønsesalat)

 

This recipe was found in last week’s issue of Irma’s Krydderi

Serves 8

1 whole chicken
1 carrot
a piece of celery root
1 onion
a couple sprigs of thyme
Salt and pepper

Filling:
200 g field mushrooms
100 g walnuts
2 apples
1 red onion
2 dl plain skyr
2 dl creme fraiche or sour cream
Salt and pepper
Grated rind of 1/4 a lemon

Place the chicken in a pot with water. Add carrot, celery root, onion, and thyme, along with salt and pepper. Let the chicken cook, covered, 1 hour. Cool completely. Peel all the meat off of the chicken and separate into small pieces. Slice the mushrooms and roast for a while in a dry, warm pan so the juices are preserved. Toast the walnuts in a pan until goden, then cool. Cut the apples and red onion into 1/2 cm x 1/2 cm dice. Mix skyr and creme fraiche together and season to taste with salt, pepper, and lemon rind. Fold the chicken, mushroooms, onion, apples, and walnuts into the skyr mixture. Place in a bowl and garnish with a bit of fresh herbs if you want. You can eat it immediately, but it tastes best after 24 hours in the refrigerator.

Champignon a la créme

 

This recipe was found on Familie Journal

Serves 4

400 g mushrooms
15 g butter
2 dl single or double cream
Lemon juice
Salt and pepper
4 thick slices of bread (Texas toast works well here)

Wash the mushrooms and slice them up. Saute them in a pan with butter until golden and until they’ve released their liquid. Add the cream and cook until it thickens. Season with salt, pepper, and lemon juice. Serve the mushrooms atop toasted bread with lettuce leaves.

Sunday Chicken (Søndags-Kylling)

 

This recipe is Richardt Oest-Larsen’s, and was featured in Spise Med Mormor 

1 big chicken
100 g margarine
Bit of flour
Chopped tomatoes or puree
12 small, peeled onions
250 g mushrooms
2 dl white wine
Salt
Pepper
1 dl cream
1 clove garlic
Small cubes of French bread
Margarine

Cut the chicken up into 8 pieces. Brown them in a pot with some melted margarine and sprinkle with a bit of flour. Add the tomato, onions, and mushrooms. Add white wine, salt, pepper, cream, and garlic. Let simmer, covered, about 25 minutes or until everything is tender.

Serve in a serving dish with onion and mushroom as a garnish. Pour the sauce from the pot atop the chicken and lay toasted fresh bread cubes around it.

“Burning Love” with Onion, Mushroom, and Sage in Browned Butter (Brændende kærlighed med løg, svampe og salvie i brunet smør)

 

 

This is a vegetarian version of the Danish classic. It was found on Alt for Damerne.

Mash:
500 g celery root, peeled and sliced
500 g potatoes, peeled and sliced
50 g butter, diced
bit of cooking water
Salt

Topping:
100 g wild mushrooms of your choice
4 onions, in small dice
200 g carrots, in small dice
200 g parsley root, in small dice
200 g brussels sprouts, halved or quartered
100 g butter
1 tsp salt
Pepper
1 bundle sage

Mash:
Place celery root and potato in a pot. Cover with water, and cook 20 minutes or until tender. Strain the water out, but reserve some. Add butter to the celery root and potatoes, and mash. Season with salt, and add some of the cooking liquid to adjust the thickness if necessary.

Topping:
Cut the mushrooms into small pieces and cook up in a dry pan for 2 minutes. Reduce heat, add the rest of the ingredients, including the butter. Sprinkle with salt and pepper. Let the whole thing fry, until the butter smells like nuts. Add sage leaves, and let them cook along for the last 2 minutes.

To serve:
Serve the vegetable mixture atop the mash.

Dinner Porridge with Mushrooms (Middagsgrød med Svampe)

 

 

This recipe comes from an old magazine clipping. I can’t remember which one!

Serves 4

2 large onions (200 g)
1 tbsp olive oil
500 g mushrooms, such as portobello and oyster mushrooms
100 g sun-dried tomatoes
300 g spelt flakes (the kind one cooks like oatmeal, not the cereal) or oats
Ca. 1 L water
4 tbsp grated Parmesean
4 tbsp minced herbs, such as basil, parsley, or arugula
1 tsp. salt
1 tsp. pepper

Chop the onions and saute them in oil until they soften without taking colour.
Clean the mushrooms and chop them. Saute them along with the onions until they cook down and take a bit of colour.
Mince the tomatoes and add them along with the spelt flakes and water. Cook up and let simmer on low heat. Stir often and let the porridge cook until it’s cooked out and tender, ca. 5 minutes. Add more water, so the porridge gets a bit thinner consistency. It shouldn’t be too thick.
Add half of the Parmesean and half the herbs; season with salt and pepper.
Garnish with the rest of the Parmesean and herbs. Serve hot.

Lamb Filets with Porcini Mushrooms and Carrots (Lammefilet med morkler og gulerødder)

 

 

This recipe was created by Wassim Hallal and was found on Spiseliv

Serves 4

400g lamb filet
rapeseed oil for sauteing
50-75g porcini mushrooms
butter for frying
4 carrots
2 dl carrot juuice
3 g agar-agar

Heat oven to 160 C.
Brown lamb well in a pan with oil and set in the oven for 8 minutes.
Take out of the oven, flip over, and put back in for 5 minutes more.
Clean the mushrooms, cut the root end off, and fry in a pan with butter for 2 minutes.
Boil carrots for 5 minutes, cut them out into long cylinders and half them lengthwise or cut into squares.
Cook the carrot juice up with agar-agar and set on a baking sheet lined with parchment.
Stiffen immediately. In the photo, there’s a lot of holes in the carrot gel. You can also serve it without the holes.
Cut the gel out into a suitable size, see the photo.
Serve as shown in the photo.

Mushroom and Pickled Cherry Salad (Salat med svampe og syltede kirsebær)

 

 

This recipe was created by Mette Helbæk and was found on Spiseliv 

Serves 1

200g mushrooms, such as portobello or king oyster mushroom
10g butter
salt and pepper
100g mixed greens
10 pickled cherries
100g soft goat cheese
2 tbsp olive oil
1 tbsp cherry vinegar

Cut the mushrooms in small pieces and toast in butter in a warm pan. Sprinkle with salt and pepper.
Rinse the greens and toss immediately with oil and vinegar. Add mushrooms and cherries on top and crumble goat cheese over.