Janno Lepik
Head chef
Leib Resto ja Aed
They say that Estonians are the most stationary nation in Europe – thousands of years ago, our forefathers gathered on this land and decided to stay. We carry with us traditions and wisdom that has been passed down from generation to generation. The roots of our story go way back. Now we look back and appreciate our old recipes and ancient customs. We want to prepare traditional dishes in a way that all Estonians know and love while also adding a contemporary touch.
Estonian peasants regarded mushrooms primarily as a food consumed during famine or war periods. Mushroom foraging and cooking with mushrooms was more wide-spread in Eastern and South-Eastern parts of Estonia, which had received more Slavic influences. Mushrooms as food gained wider popularity in the 20th century, when they were introduced in magazines and various workshops as tasty and healthy vegetarian food. Mushrooming became a national hobby during Soviet times, when any festivities could not be considered a proper celebration without pickled mushrooms or mushroom salad.
200 g salted mushrooms
100 g cottage cheese
70 g sour cream
3 eggs
50 g pearl onions
100 g marinated mushrooms
20 g green onion
5 g dill
Salt
Pepper
Directions
Photos by: Johannes Hõimoja