Mushroom salsa

For this dish you need porcini. It is a variation of the classic porcini carpaccio, but here there are a few more flavors involved.

Toast with smoked mushrooms and soy-cured egg yolk

This is pure mushroom deliciousness and a sure winner when dedicated meat eaters need to be convinced of the possibilities in the world of mushrooms.

Vegetable terrine with grilled mushrooms

This dish is heavily inspired by restaurant Kadeau. I made it the first time at a point when the community field I'm part of was overflowing. Together with freshly dug potatoes, this was pure fall happiness.

Mushroom ceviche

I don't know if ceviche is quite the right term for this dish. In all its simplicity, it consists of various pickled and blanched chanterelles.

Tartare

I love tartare and have eaten many different kinds. This one is on the lighter and more acidic end, and of course with mushrooms.

Chanterelle parfait

Chanterelle is one of those mushrooms you can use in sweet dishes. Its apricot notes and light fruitiness can be used in many places in the sweet kitchen.

Chickpea and St. George's mushroom omelette

An omelette with chickpea flour can provide a bit more satiety and substance. St. George's mushroom with its fine bite and light floury flavour works well here, but most other mushrooms do too.

Morel in tongue consommé

This dish is special, but also a bit tricky to make, as it contains some special ingredients, and the tongues need to marinate in brine for two days. I have a good supplier of deer tongues.

Wonton with funnel chanterelle

Wonton wrappers are gratifying to work with. They can be bought in shops with Asian specialties, and sometimes even in the supermarket. The dough is easy to work with.

Scrambled eggs and truffle

The luxury version of scrambled eggs is made by adding a little whipping cream to 3 eggs.

Spring salad with smoked fish

From early spring you can make fantastic salads.

Grilled nettles with Gammel Knas

Nettle tops are grilled quickly in bouquets at very high heat and topped with grated Gammel Knas.

Tartare, salted egg yolk, watercress puree, cracklings and pickled elderberry capers

You can choose to make the dish with a raw egg yolk, but don't miss the salted egg yolk. Salt the egg yolks five days before serving.

Beach ceviche with Japanese knotweed and coastal salad

This dish is best made at the beginning of May.

Porcini salad

Porcini mushrooms served as a salad with raw and fried slices, butter-sautéed cubes and wild thyme.

Assorted mushrooms and lingonberries

I have elsewhere in the book described how I once saw a dish in a cookbook that opened a new world for me. This is my version of the same dish.

Polenta with bay bolete

This is probably what you'd call an early autumn dish. I love polenta, both as porridge or the way I first got to know it; fried, almost like a thick pancake.

Risotto with larch bolete

Larch bolete is good for risotto because of its slightly elongated consistency. Often you'll want to remove the cap skin to avoid the slimy consistency, but in a risotto it works fine.

Congee with hollow-stemmed bolete and soy-cured egg yolk

Hollow-stemmed bolete belongs to the slippery jacks and is therefore very suitable for this slightly slimy Asian rice porridge. A congee is something between a porridge and a soup.

Hedgehog mushroom, turbot and tomato

Food is memories, and once many years ago I made a dish with hedgehog mushroom and turbot in a summer house in Northern Jutland. The mushrooms were self-picked in a nearby forest.

Grilled deer heart with black trumpets, blackberries, and pickled wild onions

Game, berries, and mushrooms are a trinity that works well together. Here I've added pickled onions. Deer heart is one of my favorite game foods, and it's easy to prepare.

Pie with beef and mushrooms

Everyone likes pie, especially the English on the green isle. There are many different kinds of filling and lid, and my pie is of course with mushrooms, but also with a meat filling that gives it substance.

Tacos

Tacos are a perfect way to eat mushrooms, as they easily serve as the bread in the meal. You can portion and plate your tacos beautifully, but it's far cozier to just set out everything.

Mushroom lasagna

This all-time favorite has over the years been infected with mushrooms in my kitchen. I remember making the first lasagna with more porcini than beef, and it was a revelation.

Cauliflower fungus with herb crust

This dish is inspired by cauliflower gratin! A dish that was popular in my childhood, and which might be ready for a comeback in a wild mushroom version. The dish can be varied endlessly.

Grilled giant polypore with ember onions and lava salt

The blackest dish of all. Giant polypore is quite delicious this way, but you may need to explain to your guests that you haven't actually burned the food. The mushroom turns completely black when heated.

Frittata with funnel chanterelles

This is a classic Italian egg dish that differs from an omelette in one respect; namely that it starts on the stovetop but finishes in the oven. The filling can be almost anything.

Pork shoulder in yarrow with crab apple and rowan berry compote, toasted rye bread and yarrow flowers

Pork shoulder braised with yarrow for 3–4 hours, served with crab apple and rowan berry compote and toasted rye bread.

Grilled pork tenderloin in mugwort

Pork tenderloin is grilled and tied together with mugwort, so the meat absorbs the herb's spicy aroma.

Roebuck with sweet woodruff and spruce

Roebuck may only be hunted from 16 May to 15 July, making it a good time to prepare this dish.

Fried herring in hop vinegar

The vinegar can also be used in other rich dishes where both acidity and bitterness can provide balance.

Grilled nettles with brown crab and bisque

It takes great love to pick crab meat for others! This dish is suited to summer.

Grilled sea kale with smoked roe and wild garlic oil

This dish is best made in April.

Fried cauliflower fungus with pistachios

Here I've used a small cauliflower mushroom split in two. If you have a larger one, a nicely cut slice also works well.

Blanched brittlegill with horseradish

I perceive this dish as a little bit Russian. I visited Russia many years ago and ate at many restaurants. Their cuisine is more characterized by mushrooms than we are used to in Denmark.

Oak milk cap Spanish style

In Spain, the spruce milk cap and the saffron milk cap are valued, and there I've had a simple sauté with garlic and parsley several times. It is something I've brought home.

Breaded giant puffball

Giant puffball is the mushroom world's answer to Chardonnay grapes – a white canvas you can shape freely with gastronomic techniques. A tasteless canvas for creative expression only.

Indigo bolete with ant-blueberry paste

Indigo bolete is clearly the best mushroom for this dish, but other small and completely firm boletes can also be used. On a good day, you'll find mushrooms with the most wonderful blue color.

Pumpkin and funnel chanterelles

Squash and winter chanterelles are perhaps two of the foods most present in my food autumn. Hokkaido squash has a manageable size and a wonderful flavor that goes beautifully with mushrooms.

Brussels sprouts and truffle

Fry lovely winter Brussels sprouts in butter over low heat for about 30 minutes.

Ground elder "on toast"

Ground elder can be picked in large quantities from April and can be found right up until frost. The more light green, the more mild and delicious it is in flavour.

Steamed watercress stems

When watercress grows tall from July, you can use the stems as a vegetable.

Grill-steamed garlic mustard with dry cheese

The combination of grill and steam works well for the whole garlic mustard plant while it is still young. This dish is best made at the beginning of May.

Watercress salad with pork crackling and dried bladderwrack

This dish can be made from May until frost.

Fried, glazed carrots with ground elder

This dish can be made almost year-round, as ground elder shoots are available most of the year. Sea buckthorn is best picked in September.

Salted olive-brown or white-felted milk cap

The pungent milk caps are not something people eat much in Denmark. Here I have used one of them, primarily because of the mushroom's other name; manddråbe.

Pickled brittlegill

Russulas and milk caps are the best mushrooms for pickling. They retain a good bite, where most other mushrooms become a bit soft, and some even a bit slimy.

Horn of plenty butter

This is one of my favorite mushroom hacks. The dish is clearly best made with fresh mushrooms, but you can also use dried ones. It should be black trumpet or chanterelle.

Mushroom crackers

This is a really fine cracker that you can easily make in large batches and store. I've used it for dipping in mushroom mayonnaise, just as it is, or with a piece of cheese.

Horn of plenty in soy

This simple dish has become a new classic in my kitchen, and I know it has inspired many places. I got the idea from a breakfast buffet in Tokyo, where mushrooms on toast is a staple.

Mushroom miso

This is a delicious flavor enhancer that can especially elevate the taste of many vegetables. Miso is very salty and rich in flavor. Here a mushroom is added that provides flavor and color.

Mushroom tapenade with white wine or red wine

I learned to make this tapenade in its basic form back in the 90s at the Film School in Ebeltoft. Here I've made a couple of variations on it. Back then it was with black olives, now it's with mushrooms.

Mushroom bread variations

Bread has become a completely different game these days, and the level of baking is something else entirely. Yeast is something you preferably avoid, rising times are endless, and the flour types are many. Mushroom bread is a wonderful companion to mushroom dishes, and it gives a wonderful aroma and flavor.

Popcorn with mushroom MSG

Popcorn are in my opinion a slightly boring snack. But with this little upgrade they really shine. Always make your own popcorn so you avoid the chemicals.

Fermented mushroom sheets

This is probably this book's longest recipe. But it is definitely worth making, because the fermented mushroom sheets can be used for many different things. They have an intense umami flavor.

Wild garlic capers

Pick the wild garlic seeds in June, before the plants lie down, as it otherwise takes a long time to collect the seeds.

Watercress puree

If you make a large portion, you can store the watercress in a jar with a lid for about 1 week in the fridge. You can also mix the dip with creme fraiche and use it for a potato salad.