October is the epitome of the Danish forest treasure trove. Here you can find umami-rich Karl Johan mushrooms, nutty milk caps and many other tasty forest mushrooms. In the kitchen, it is also the perfect time to experiment with different types of pumpkin such as Prince Crown, Hokkaido or butternut squash. This recipe is inspired by this time and the best ingredients it brings with it, it is intended for one serving as a starter or light lunch.
Ingredients:
- 1 slice of Prince Crown pumpkin (about 1-2 cm thick)
- 7-8 small Karl Johan mushrooms (or other tasty mushrooms)
- 1-2 tbsp sunflower or rapeseed oil for frying
- 1 tsp. sea salt, e.g. A walk in the woods
- A few sprigs of fresh lemon thyme
- 3 tbsp. Ramson breeze Essensur
- 20 g fermented celeriac (see recipe below)
- 20 g fermented currants (see recipe below)
- For lightly fermented celeriac and currants:
- 1 large celeriac
- 1 portion of currants
- A good amount of Essensur (e.g. Ruby Twist , or one with floral notes)
How to do it:
1. Prepare the fermented items (the day before)
This step should be done well in advance as it requires 5-8 hours to develop the flavor. The fermented items can keep in the refrigerator for up to a few weeks.
Celeriac: Rinse the celeriac and cut it into thin julienne strips (matchstick thin). Place them in a clean glass and cover them completely with your chosen vinegar or Essensur . Let them soak in the refrigerator for a minimum of 5-8 hours.
Currants: Rinse the currants, but keep them whole. Place them in a clean glass and pour the vinegar over them so that they are covered. Let them soak in the refrigerator for at least 5-8 hours. You can also use other berries such as blueberries, cranberries or raspberries.
2. Steam the pumpkin slice
Rinse the pumpkin thoroughly. Halve it and remove the seeds (you can dry and roast the seeds for another time). Cut one half of the pumpkin into an even slice of about 1-2 cm.
Pour 2-3 cm of vinegar or Essensur into the bottom of a large pot. Place a steamer insert in the pot, making sure that the liquid does not touch the insert.
Bring the liquid to a boil over high heat. Carefully place the pumpkin slice in the steamer insert and cover.
Steam the pumpkin for 5-7 minutes, or until tender but still has a bit of bite. Test with a fork. Remove the pumpkin from the heat, remove the lid, and let it cool.
3. Fry the Karl Johan mushrooms
Heat the oil in a pan over medium-high heat. The oil should cover the bottom.
Halve the mushrooms and sprinkle a little salt over the hot oil.
Place the halved mushrooms on the pan and fry them for about 1 minute on each side, until golden.
When the mushrooms are almost done, add the fresh lemon thyme. Fry briefly until the aromatic scent spreads.
Remove the mushrooms and thyme from the pan and let them cool slightly. Pour the hot oil from the pan into a small bowl.
Pour Ramson Brise Essence over the mushroom pieces and let them soak while you prepare the dish.
4. Arrange and serve
Cut the steamed pumpkin slice into smaller, bite-sized pieces and arrange them nicely on a plate.
Place the fried mushroom pieces on top of the pumpkin.
Sprinkle generously with the fermented celeriac and fermented currants.
Finish by drizzling the flavorful oil from the frying and the remaining thyme sprigs over the dish.
Welcome!
Did you know that Karl Johaner is an excellent source of health?
It contains B vitamins (B1, B2, B3, B5, B6 and B9), which are important for the body's energy. In fact, just 100 grams of the mushroom can cover a large part of your daily need for vitamins B2 and B3. It also contains antioxidants such as vitamins C and E, which protect your cells from damage.
The Karl Johan mushroom contains all the essential amino acids that the body needs and cannot synthesize itself. The mushroom becomes even more nutritious when cooked, as the heat breaks down the mushroom's cell walls and releases the proteins.
Although mushrooms are a good source of protein, they cannot cover all your needs on their own, but they are great for improving the quality of other proteins, especially in combination with cereals, which are often lacking in the amino acid lysine. The Karl Johan mushroom supplements this deficiency and makes the meal more complete.
The Karl Johan mushroom is full of special fibers that act as prebiotics. This means that they feed the good bacteria in your gut and thus improve the balance in the stomach. When the fibers from the mushroom reach the intestine, the good bacteria eat them. This creates a balance in the intestinal flora, especially after a course of antibiotics, which may have damaged it. Studies have shown that the fibers of the mushroom can help restore a healthy balance between the most important bacterial groups in the intestine. A healthy intestinal flora is important for preventing inflammation and metabolic diseases.
When intestinal bacteria eat the fiber, they also produce short-chain fatty acids. These fatty acids provide energy to the cells in the intestine so that they can function optimally; lower the pH value in the intestine, making it difficult for harmful bacteria to survive; Strengthen the intestinal barrier so that unwanted substances do not leak into the body. These fatty acids are also good for your entire body and can, among other things, help fight inflammation. Research suggests that the Karl Johan mushroom can help people with type 2 diabetes by restoring healthy intestinal flora and lowering glycemia (increased levels of circulating glucose in the blood).
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