Mushrooms

Summer bolete

Summer–autumn (July–November) Mushrooms

Summer bolete is the porcini's cousin and arrives a little earlier. It is a bit lighter and easier, and unfortunately almost always infested with worms. Red-brown bolete is another close relative.

Find it in nature

Parks, deciduous forests, spruce plantations and pine forest – depends on species

Nordjylland

Rold Skov

Many species in mixed forest

Østjylland

Silkeborg-skovene

Spruce plantations and beech forest with several species

Vestjylland

Klitplantagerne

Pine forest with yellow-brown and variegated bolete

Recipes with Summer bolete

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.

Easy 20 min

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.

Medium 90 min

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.

Medium 90 min

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.

Medium 30 min

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.

Easy 20 min

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.

Easy 30 min

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.

Medium 120 min

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.

Hard 60 min

The Mushroom Handbook