Side dishes
Blanched brittlegill with horseradish
Side dishes
Easy
15 min
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.
Wild ingredients
Instructions
- Cut the mushrooms into quarters, and blanch them in salted water for about 2 minutes.
- Then stir creme fraiche with a tiny bit of salt and horseradish.
- Lightly arrange the cooled mushrooms with the horseradish cream and a little extra horseradish. Perhaps with a piece of toasted rye bread on the side.
The Mushroom Handbook
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