{"id":26910,"date":"2022-11-08T17:01:12","date_gmt":"2022-11-08T16:01:12","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/svampbuljong-med-variation-pa-svamp-jordartskocka-och-hosttryffel\/"},"modified":"2022-12-28T16:13:57","modified_gmt":"2022-12-28T15:13:57","slug":"svampbuljong-med-variation-pa-svamp-jordartskocka-och-hosttryffel","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recept\/svampbuljong-med-variation-pa-svamp-jordartskocka-och-hosttryffel\/","title":{"rendered":"Svampbuljong med variation p\u00e5 svamp, jord\u00e4rtskocka och h\u00f6sttryffel"},"content":{"rendered":"<p>En<span data-offset-key=\"1400t-36-0\"> h<\/span><span data-offset-key=\"1400t-37-0\">\u00f6<\/span><span data-offset-key=\"1400t-38-0\">st<\/span><span data-offset-key=\"1400t-39-0\">ig<\/span><span data-offset-key=\"1400t-40-0\"> o<\/span><span data-offset-key=\"1400t-41-0\">ch<\/span><span data-offset-key=\"1400t-42-0\"> must<\/span><span data-offset-key=\"1400t-43-0\">ig<\/span><span data-offset-key=\"1400t-44-0\"> sv<\/span><span data-offset-key=\"1400t-45-0\">amp<\/span><span data-offset-key=\"1400t-46-0\">bul<\/span><span data-offset-key=\"1400t-47-0\">jong<\/span><span data-offset-key=\"1400t-48-0\"> med<\/span><span data-offset-key=\"1400t-49-0\"> variation<\/span><span data-offset-key=\"1400t-50-0\"> p<\/span><span data-offset-key=\"1400t-51-0\">\u00e5<\/span><span data-offset-key=\"1400t-52-0\"> sv<\/span><span data-offset-key=\"1400t-53-0\">amp<\/span><span data-offset-key=\"1400t-54-0\">,<\/span><span data-offset-key=\"1400t-55-0\"> j<\/span><span data-offset-key=\"1400t-56-0\">ord<\/span><span data-offset-key=\"1400t-57-0\">\u00e4<\/span><span data-offset-key=\"1400t-58-0\">r<\/span><span data-offset-key=\"1400t-59-0\">ts<\/span><span data-offset-key=\"1400t-60-0\">k<\/span><span data-offset-key=\"1400t-61-0\">ock<\/span><span data-offset-key=\"1400t-62-0\">a<\/span><span data-offset-key=\"1400t-63-0\"> o<\/span><span data-offset-key=\"1400t-64-0\">ch<\/span><span data-offset-key=\"1400t-65-0\"> h<\/span><span data-offset-key=\"1400t-66-0\">\u00f6<\/span><span data-offset-key=\"1400t-67-0\">st<\/span><span data-offset-key=\"1400t-68-0\">try<\/span><span data-offset-key=\"1400t-69-0\">ff<\/span><span data-offset-key=\"1400t-70-0\">el<\/span><span data-offset-key=\"1400t-71-0\"> \u00e4<\/span><span data-offset-key=\"1400t-72-0\">r<\/span><span data-offset-key=\"1400t-73-0\"> den<\/span><span data-offset-key=\"1400t-74-0\"> perf<\/span><span data-offset-key=\"1400t-75-0\">ek<\/span><span data-offset-key=\"1400t-76-0\">ta<\/span><span data-offset-key=\"1400t-77-0\"> v<\/span><span data-offset-key=\"1400t-78-0\">\u00e4<\/span><span data-offset-key=\"1400t-79-0\">r<\/span><span data-offset-key=\"1400t-80-0\">mand<\/span><span data-offset-key=\"1400t-81-0\">e<\/span><span data-offset-key=\"1400t-82-0\"> m<\/span><span data-offset-key=\"1400t-83-0\">\u00e5<\/span><span data-offset-key=\"1400t-84-0\">lt<\/span><span data-offset-key=\"1400t-85-0\">iden<\/span><span data-offset-key=\"1400t-86-0\"> f<\/span><span data-offset-key=\"1400t-87-0\">\u00f6r<\/span><span data-offset-key=\"1400t-88-0\"> k<\/span><span data-offset-key=\"1400t-89-0\">alla<\/span><span data-offset-key=\"1400t-90-0\"> h<\/span><span data-offset-key=\"1400t-91-0\">\u00f6<\/span><span data-offset-key=\"1400t-92-0\">std<\/span><span data-offset-key=\"1400t-93-0\">agar<\/span><span data-offset-key=\"1400t-94-0\">.<\/span><span data-offset-key=\"1400t-95-0\"> Sm<\/span><span data-offset-key=\"1400t-96-0\">ak<\/span><span data-offset-key=\"1400t-97-0\">rika<\/span><span data-offset-key=\"1400t-98-0\"> o<\/span><span data-offset-key=\"1400t-99-0\">ch<\/span><span data-offset-key=\"1400t-100-0\"> fina sm<\/span><span data-offset-key=\"1400t-105-0\">aker<\/span><span data-offset-key=\"1400t-106-0\"> s<\/span><span data-offset-key=\"1400t-107-0\">ams<\/span><span data-offset-key=\"1400t-108-0\">as<\/span><span data-offset-key=\"1400t-109-0\"> i<\/span><span data-offset-key=\"1400t-110-0\"> en<\/span><span data-offset-key=\"1400t-111-0\"> r\u00e4tt f<\/span><span data-offset-key=\"1400t-118-0\">yll<\/span><span data-offset-key=\"1400t-119-0\">d<\/span><span data-offset-key=\"1400t-120-0\"> med<\/span><span data-offset-key=\"1400t-121-0\"> n<\/span><span data-offset-key=\"1400t-122-0\">y<\/span><span data-offset-key=\"1400t-123-0\">tt<\/span><span data-offset-key=\"1400t-124-0\">ig<\/span><span data-offset-key=\"1400t-125-0\">heter<\/span><span data-offset-key=\"1400t-126-0\"> o<\/span><span data-offset-key=\"1400t-127-0\">ch<\/span><span data-offset-key=\"1400t-128-0\"> som<\/span><span data-offset-key=\"1400t-129-0\"> med<\/span><span data-offset-key=\"1400t-130-0\"> f<\/span><span data-offset-key=\"1400t-131-0\">\u00f6<\/span><span data-offset-key=\"1400t-132-0\">rd<\/span><span data-offset-key=\"1400t-133-0\">el<\/span><span data-offset-key=\"1400t-134-0\"> kan<\/span><span data-offset-key=\"1400t-135-0\"> server<\/span><span data-offset-key=\"1400t-136-0\">as<\/span><span data-offset-key=\"1400t-137-0\"> b\u00e5de till vardag och fest. \u00c4r det lite mindre festligt kanske du vill skippa tryffel och dra p\u00e5 lite extra n\u00e4r det \u00e4r h\u00f6gtidligare. Det \u00e4r g\u00e5r bra att f\u00f6r<\/span><span data-offset-key=\"1400t-146-0\">bered<\/span><span data-offset-key=\"1400t-147-0\"> r\u00e4tten i god tid innan m\u00e5ltiden vilket kanske beh\u00f6vs eftersom n\u00e5gra delar tar en del tid.<br \/>\n10 portioner som del av en avsmakningsmeny, 4-6 portioner som frist\u00e5ende r\u00e4tt<\/span><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Friterad Jord\u00e4rtskocka<\/strong><\/p>\n<ul>\n<li>17 st \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Jord\u00e4rtskockor<\/li>\n<\/ul>\n<p>Baka jord\u00e4rtskockorna med skalen p\u00e5 180\u00b0C i 50 min. Dela skockorna och gr\u00f6p ur dem. Spara innanm\u00e4tet till senare. Fritera skalen krispiga, l\u00e4gg p\u00e5 papper, avsluta med att salta.<\/p>\n<p><strong>Jord\u00e4rtskockspur\u00e9<\/strong><\/p>\n<ul>\n<li>Jord\u00e4rtskocka<\/li>\n<li>\u00bd dl\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vatten<\/li>\n<li>30 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sm\u00f6r Arla\u00ae<\/li>\n<\/ul>\n<p>L\u00e4gg ner innanm\u00e4tet fr\u00e5n skockorna i mixerkannan tillsammans med sm\u00f6ret. Koka upp vattnet i en kastrull, h\u00e4ll ner det kokta vattnet i mixerkannan. Mixa till en sl\u00e4t pur\u00e9. Smaka av med salt.<\/p>\n<p><strong>Svampbuljong<\/strong><\/p>\n<ul>\n<li>1 kg\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Champinjoner<\/li>\n<li>13 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<li>400 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vatten<\/li>\n<li>3 kvist\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Timjan<\/li>\n<li>1 st\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vitl\u00f6ksklyfta<\/li>\n<\/ul>\n<p>S\u00e4tt p\u00e5 dig plasthandskar och krossa svampen sm\u00e5tt i en bunke och tills\u00e4tt salt. L\u00e5t st\u00e5 i 3 timmar.<\/p>\n<p>L\u00e4gg champinjonerna i vakuump\u00e5se tillsammans med vattnet och f\u00f6rslut. L\u00e4gg i vattenbad p\u00e5 73\u00b0C och baka i minst 12 timmar och sila av. Sjud upp buljongen med timjan och vitl\u00f6k precis innan servering.<\/p>\n<p><strong>Flarn p\u00e5 Karljohansvamp<\/strong><\/p>\n<ul>\n<li>40 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vetemj\u00f6l<\/li>\n<li>6 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Karljohansvamp-pulver<\/li>\n<li>120 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vatten<\/li>\n<li>6 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<\/ul>\n<p>Blanda ihop vetemj\u00f6l, svamp-pulver och salt. Tills\u00e4tt vattnet och blanda till en j\u00e4mn smet. Stryk ut p\u00e5 Silpatmatta och baka p\u00e5 100\u00b0C i 60 min. Bryt flarnet i lagom stora bitar.<\/p>\n<p><strong>R\u00f6kt svampolja<\/strong><\/p>\n<ul>\n<li>300 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Champinjoner<\/li>\n<li>200 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Matolja<\/li>\n<\/ul>\n<p><strong>S\u00e4songens svamp<\/strong><\/p>\n<ul>\n<li>500 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Svamp (h\u00e4r kan du blanda friskt)<\/li>\n<li>1 st \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Schalottenl\u00f6k<\/li>\n<li>1 st \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vitl\u00f6ksklyfta<\/li>\n<li>30 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sm\u00f6r Arla\u00ae<\/li>\n<\/ul>\n<p>Krossa svampen sm\u00e5tt. L\u00e4gg ner i vacuump\u00e5se och tills\u00e4tt matolja. Baka sous vide p\u00e5 73\u00b0C i minst 12 timmar.<\/p>\n<p>Sila av svampen och spara oljan. R\u00f6k oljan med r\u00f6kpistol till \u00f6nskad r\u00f6kighet.<\/p>\n<p>Stek ur svampen i torr panna tills all v\u00e4tska \u00e4r borta. Tills\u00e4tt matolja och stek krispigt. Tills\u00e4tt sm\u00f6r, schalottenl\u00f6k och vitl\u00f6ksklyftan. Smaka av med salt och peppar.<\/p>\n<p><strong>Garnering<\/strong><\/p>\n<ul>\n<li>15 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tryffel<\/li>\n<li>Buskkrasse<\/li>\n<li>Shisokrasse<\/li>\n<li>Fermenterad svampjuice<\/li>\n<li>Plocka busk- och shisokrassen. L\u00e4gg i en bunke med fuktigt papper.<\/li>\n<\/ul>\n<p><strong>\u00a0<\/strong><\/p>\n","protected":false},"featured_media":25528,"template":"","recipe_category":[],"course":[],"season":[],"class_list":["post-26910","recipe","type-recipe","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Svampbuljong med variation p\u00e5 svamp, jord\u00e4rtskocka och h\u00f6sttryffel - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"En h\u00f6stig och mustig svampbuljong med variation p\u00e5 svamp, jord\u00e4rtskocka och h\u00f6sttryffel \u00e4r den perfekta v\u00e4rmande m\u00e5ltiden f\u00f6r kalla h\u00f6stdagar.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recept\/svampbuljong-med-variation-pa-svamp-jordartskocka-och-hosttryffel\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Svampbuljong med variation p\u00e5 svamp, jord\u00e4rtskocka och h\u00f6sttryffel - 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