Mushroom-sauerkraut dumplings are one of the most iconic Christmas foods in Poland. They are usually eaten during Christmas Eve dinner. Dumplings’ filling is made of some type of boletus mushroom (porcini (Boletus edulis) is the most valued) and sauerkraut. The stock you get as a result of cooking the mushrooms is often used as a base for a Chrismas mushroom soup. We used the mushroom stock for a wild Jerusalem artichoke soup.
Category: Boletus
Bladder wrack Boletus Crow garlic Fall Garlic mustard Giant puffball Ground elder Main course Stinkhorn Water pepper Wild garlic
Wild Ramen with black garlic oil
Ramen can be seen as a combination of 5 elements: broth, flavoring (tare), flavored oil, noodles, and toppings (for example egg, nori, greens). Aside from the noodles, we used wild ingredients for all elements. Starting from the stock, we used bladderwrack seaweed (Fucus vesiculosus) (introduced here) and boletus mushroom. We imitated miso based tare with koji fermented puffball (Calvatia gigantea) paste (described here). For the flavored oil, we used black wild garlic (Allium ursinum) and crow garlic (Allium vineale) oil (described here). For the toppings, we used fried ground elder (Aegopodium podagraria), which structure wise resembles nori, crow garlic, water