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Burdock and mushrooms on Danish rye
Serves 2 Starters and mains
Ingredients
- 2tbsp extra virgin olive oil
- 4tbsp unsalted butter
- 2 burdock roots, cut into 1⁄2cm pieces
- 2 shallots, finely diced
- 2 spring onions, thinly sliced
- 1kg assorted mushrooms (such as shiitake, cremini, oyster), roughly chopped
- 80ml verjuice (or white wine)
- 230ml water (or kombu stock)
For the quick pickled shallots
- 6 large shallots
- 1⁄4tsp sea salt
- 230ml red wine vinegar
For the smorrebrod
- 4 pieces Danish rye bread, sliced 1⁄2cm thick
- softened butter
- 75g mushroom spread
- 2 spring onions, thinly sliced
- handful of quick pickled shallots
- watercress leaves
- dill, roughly chopped
- chive blossoms, optional
Method
To make the pickled shallots, slice them thinly on a mandoline. Toss with the salt and pack them loosely in a jar with a tight-fitting lid. Add enough red wine vinegar to cover the shallots by 21⁄2cm. Set to the side for at least 30 minutes, or store in the fridge for up to four days.
For the spread, place a large frying pan over medium heat and add the olive oil and butter. When the foam from the butter starts to subside, add the burdock, shallots, spring onions and sea salt. Sauté for 10 minutes, stirring occasionally, until the burdock begins to brown. Add the mushrooms, another pinch of salt and some black pepper. Cook, stirring occasionally, until the liquid from the mushrooms evaporates and the pan is nearly dry.
Add the verjuice and cook until the pan is nearly dry, about 4 minutes. Add the water (or stock) and reduce the heat to a simmer. Cook for approximately 20 minutes, or until all the liquid has evaporated and the burdock is completely tender (add more water if the roots need more time). Taste and adjust the seasoning. Remove the pan from the heat and let cool slightly.
Put the mushroom and burdock mixture in a blender and pulse until it forms a loose paste. Taste and season, if needed. This hearty spread will last for up to five days in the fridge in an airtight container.
Spread the bread with some softened butter and cover each of the slices with a few tablespoons of the mushrooms. Garnish with spring onions, pickled shallots, watercress leaves, dill and chive blossoms, if using.
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