• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

MNK.

  • About
  • Recipes
  • Travel
    • My “Secret” Oslo
    • Oslo
    • Copenhagen
  • Work with me!
  • Instagram

Joy of Autumn; Urban Mushroom Picking

August 20, 2017 By Therese Leave a Comment

Autumn

Autumn is getting closer and I just love how the air turns crisp and clean by the second. August is the best time of year in Norway- where june and july has been used to warm up the country, end of july and the beggining of august is often the warmest time, with crisp summer nights.

Urban Mushrooms

Last night we found wild mushrooms right outside our apartment- in the middle of Oslo! Who knew mushrooms could be urban? Being all for harvesting our own food and taking care of the environment I went out this morning and picked some more of them. I, being rather careful, didn’t want to jump over the fence. So I decided to be a badass and walked into the kindergarden that held these beautiful, untouched mushrooms. Luckily, no one noticed and I could do my harvesting in peace.

These mushrooms were so beautiful and clean- almost not necessary to brush off any unwanted dirt. When I have freshly picked mushrooms, I like to do one of two things; either fry them for a couple of minutes on each side and enjoy them on a piece of crisp bread, or dehydrate them to months, even years. Today, I decided to eat them- the autumn is still young and I get plenty of new chances to pick more mushrooms.

Print

Mushroom on Crisp Bread & Aioli

Yield 2 servings

Ingredients

1 tbsp oil

10 mushrooms

1 tsp salt

1 tbsp thyme

2 crisp bread

2 tbsp Aioli

1/5 tsp pepper

Instructions

  1. Heat a frying pan with oil.
  2. Lightly brush off any dirt from the mushrooms.
  3. Slice the mushrooms in half and add to the frying pan.
  4. Fry for a couple of minutes on each side.
  5. Season with salt and finely chopped thyme.
  6. Carefully place the mushrooms on the crisp bread, topping it off with a dollop of creme fraiche.
  7. Season with pepper.

Related

Filed Under: Autumn, Norway, Recipes, Savory

Previous Post: « Pick-Me-Up Smoothie Bowl
Next Post: How to; Traditional Gravlax & Mustard Sauce »

Reader Interactions

Leave a Reply Cancel reply

Primary Sidebar

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

Social

  • View mynordickitchen’s profile on Facebook
  • View hi.tessa’s profile on Instagram
  • View Mynordickitchen’s profile on Pinterest
  • YouTube

Instagram

It’s the little moments ✨Iced coffee with @go_vegan_nordic
Do you miss me, summer? ☀️
My favorites so far!
One of my favorites ✨
Want to land a brand deal? 🤭 Do the work for them!
Roadtrips ❤️

Nordic Cuisine

The best way to understand the Nordic region’s food culture is more than a trip to Ikea- it’s understanding our traditions, our nature and our people.

Nordic cuisine has never been extravagant, nor has it been fancy- it can best be described with the words of my favorite cafe in Oslo; “By serving a simple slice of waffle with strawberry jam and brown cheese with a cup of coffee on the side”. Nordic cuisine is known to be simple and with few ingredients- ingredients from the areas where we live and the lands surrounding us- like the woods, the sea, the mountains and the fjords. A blend between fresh, seasonal and preserved flavors- often put in jars and stored away in a dark pantry somewhere on a farm- only to be enjoyed and devoured throughout the seasons.

Food is one of the most important things we have in life- and we should all have enough knowledge about food to be able to live a long and happy life. It should not be a burden- nor should it be boring. Food should be something that makes you thrive to be able to live the life you want, it should bring people together in the most wonderful way and last but not least- it should be fun.

Categories

Footer

Categories

Copyright © 2023 · Foodie Pro Theme On Genesis Framework · WordPress · Log in

 

Loading Comments...