Simmered Porcini with Spiced Sour Cream and Dill

This starter builds a deep, savory flavor by gently simmering dried porcini mushrooms, allowing their woodsy character to infuse a lightly spiced broth. The use of cumin and turmeric offers an earthy warmth that provides an unexpected but welcome counterpoint to the classic Norwegian pairing of sour cream and dill. It is a dish that feels both comforting and refined, highlighting the profound umami of the mushroom itself.

Prep time: 10 minutes Cook time: 20 minutes Servings: 4 starter portions

Ingredients

• Dried porcini mushrooms
• Hot water
• Unsalted butter
• Garlic
• Ground cumin
• Ground turmeric
• Vegetable broth
• Full-fat sour cream
• Sea salt
• Freshly ground black pepper
• Fresh dill

Instructions

1. Place the dried porcini in a bowl and cover them with hot water, letting them soak for at least 15 minutes.
2. Lift the softened mushrooms out of the water, gently squeezing out excess liquid, and give them a coarse chop.
3. Carefully pour the mushroom soaking liquid into a separate container, leaving behind any grit at the bottom of the bowl.
4. Melt the butter in a small saucepan over medium heat until it foams.
5. Add the minced garlic and cook for one minute until fragrant, but not browned.
6. Stir in the ground cumin and turmeric, toasting the spices for thirty seconds.
7. Add the chopped porcini to the pan and stir to coat them in the spiced butter.
8. Pour in the reserved mushroom-soaking liquid and the vegetable broth, then bring to a gentle simmer.
9. Reduce the heat to maintain the simmer and cook for 10-15 minutes, allowing the broth to reduce slightly and the flavors to concentrate.
10. Remove the pan from the heat and let it cool for a minute before stirring in the sour cream until the sauce is smooth and creamy.
11. Season generously with salt and pepper to taste.
12. To serve, ladle the warm porcini and its broth into four small bowls and finish with a generous scattering of freshly chopped dill.

Notes

The use of dried porcini is intentional, as their flavor is far more concentrated than that of fresh mushrooms, and their soaking liquid creates an intensely savory base for the dish. Be careful not to boil the sauce after adding the sour cream, as the high heat can cause it to curdle; gentle, off-heat stirring is all that is needed to incorporate it.

This dish is best served immediately while warm. The bright, almost anise-like flavor of the fresh dill is essential for cutting through the richness of the cream and the earthy depth of the mushrooms. For a more substantial starter, serve with a slice of dense, dark rye bread for wiping the bowl clean.