June
Medium
2 prs.
45 min.
Fried and dried cep
- 4 cep mushrooms
- 100ml olive oil
- 50g butter
- A small handful of wild oregano
- Wild berries, such as lingonberries or raspberries (optional)
- Wild herbs, such as yarrow or common wormwood (optional)
- Frying pan, dehydrator
- Clean mushrooms carefully with a moist kitchen towel. Remove the big, green stems you find in some cep: set aside for later use.
- Slice the mushrooms in quarters. Add mushrooms and wild oregano to a frying pan with butter and oil, and fry at low heat until the mushrooms are golden.
- Serve the fried mushrooms and oregano with wild berries and fresh wild herbs.
Tips
The green stems you set aside can be dried in a dehydrator or in the oven (60 degrees C with the door half-open for 12 hours). The dried cep stems are full of flavor and keep for a long time if stored in an airtight container.
Thomas Laursen
wildfooding.dk
Thomas Laursen is founder of Wildfooding, a company that delivers to a range of the best restaurants in Denmark. Thomas forages for herbs, berries, roots, fruits, mushrooms, and seaweed all year around, and has been a part of the Danish foraging movement for years. Furthermore, Thomas works as a consultant, and you will often find him teaching cooking classes or giving keynotes at different events. Thomas is a school teacher by trade, and has worked as a chef for several years. In 2017, He published his first book about wild food.
