📝 About This Recipe
This dish is a poetic tribute to the Nordic wilderness, capturing the essence of a damp morning in a Scandinavian pine forest. By infusing high-quality butter with fresh pine needles, we unlock a resinous, citrusy aroma that perfectly complements the earthy depth of foraged chanterelles and porcini. Finished with a touch of smoke and acidity, it is a sophisticated masterclass in New Nordic minimalism and terroir-driven flavor.
🥗 Ingredients
The Pine Infusion
- 1/2 cup Fresh Douglas Fir or Spruce needles (vibrant green, thoroughly washed and dried)
- 150 grams Unsalted high-fat butter (European style preferred)
The Mushrooms
- 600 grams Mixed Wild Mushrooms (Chanterelles, Porcini, or Hen-of-the-Woods; cleaned with a brush)
- 2 pieces Shallots (finely minced)
- 1 piece Garlic clove (crushed)
- 50 ml Dry White Wine (something crisp like Riesling)
- 1 teaspoon Flaky Sea Salt (to taste)
The Elements of Texture and Finish
- 100 ml Crème Fraîche (cold)
- 2 drops Liquid Smoke (optional, for a campfire aroma)
- 3 sprigs Fresh Thyme (leaves only)
- 4 thin slices Rye Bread (toasted until crisp)
- 1 teaspoon Lemon juice (freshly squeezed)
👨🍳 Instructions
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1
Prepare the pine needles by lightly bruising them with a mortar and pestle to release their essential oils.
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2
In a small saucepan, melt the butter over very low heat. Add the pine needles and simmer gently for 10-12 minutes, ensuring the butter does not brown. Remove from heat and let steep for another 20 minutes.
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3
While the butter steeps, prepare the mushrooms. Tear larger mushrooms by hand rather than cutting them to maintain a rustic, organic texture.
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4
Strain the pine butter through a fine-mesh sieve into a clean bowl, discarding the needles. You should have a fragrant, pale green oil.
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5
In a small bowl, whisk the crème fraîche with the liquid smoke (if using) and a pinch of salt. Keep chilled until serving.
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6
Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons of the pine butter.
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7
Add the mushrooms to the hot skillet in a single layer. Do not crowd the pan; cook in batches if necessary to ensure they sear rather than steam.
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8
Sauté the mushrooms for 5-7 minutes until they are golden brown and their moisture has evaporated.
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9
Lower the heat to medium. Add the minced shallots, crushed garlic, and another tablespoon of pine butter. Sauté for 2 minutes until the shallots are translucent.
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10
Deglaze the pan with the white wine, scraping up the flavorful browned bits (fond) from the bottom. Let the wine reduce by half.
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11
Stir in the fresh thyme leaves and lemon juice. Season generously with flaky sea salt and a crack of black pepper.
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12
Place a slice of toasted rye bread in the center of each warmed plate.
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13
Spoon the warm mushrooms over the rye toast, drizzling any remaining pine butter from the pan over the top.
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14
Finish with a dollop of the smoked crème fraîche and garnish with a tiny, fresh pine tip or wood sorrel if available.
💡 Chef's Tips
Always use fresh, bright green pine or fir needles; avoid older, brown needles as they can be bitter. Never wash wild mushrooms under running water; use a soft brush or damp cloth to remove debris to prevent them from becoming soggy. If you cannot find pine needles, a high-quality rosemary oil can provide a similar, though less authentic, woody profile. Ensure the skillet is piping hot before adding mushrooms to achieve that essential 'forest-fire' sear. For an extra layer of New Nordic authenticity, garnish with foraged herbs like wood sorrel or chickweed.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Dry German Riesling or a Grüner Veltliner. Serve alongside a glass of chilled Aquavit for a traditional Nordic experience. This dish works beautifully as a starter followed by roasted venison or juniper-rubbed duck. Accompany with a side of pickled red onions to cut through the richness of the pine butter.