I added a mushroom twist to a traditional Norwegian Xmas dish, “ribbesylte”, a cold cut of spiced pressed meat (and fat). Check the step-by-step photos in the Norwegian link.
|Cover a bread tin with a clean kitchen towel.
Place a layer of cooked pork skin at the bottom of the tin.
Sprinkle mushroom spice mixture
as you layer and pack pieces of meat and fat.
|Tie tightly with string.
Return to casserole with stock and simmer for a further hour.
|Remove from casserole and weigh it down.
Ideally, 6 kg or so.
Finally, you get to put your dumbbells to use.
A couple of bread tins will complete the trick.
After a day in the fridge, slice and eat with mustard, horseradish or wasabi sauce.
The verdict: delicious, but double the amount of dried mushrooms next time for more
I have once made a halal/kosher version with turkey/chicken,