We’ve not been posting new recipes for some time since we have now simply gone by with our huge transfer to Denmark. All the things continues to be very new and fairly chaotic to be sincere as we’re looking for our approach in our new home. However the youngsters are doing nicely and have tailored shortly to their new colleges, Luise is doing her midwife internship at a Rigshospitalet in Copenhagen and I am engaged on beginning a Inexperienced Kitchen Studio right here in Copenhagen (e mail me should you assume you would be a great match within the crew, at the moment searching for a junior recipe developer). We’ll share extra about us and the transfer in one other submit as soon as we’re additional settled in. In the present day, it is all about this shroom salad!
I saved seeing this cool approach of searing mushrooms on a number of sources on-line. The approach is that you simply press them between two pans on medium excessive warmth so that they launch liquids and get a very crunchy outer texture. After which add a marinade that they take in and turn out to be full of taste. I feel the approach is credited to Derek Sarno and the result’s fairly outstanding and the feel jogged my memory nearly of rooster (though do not take my phrase for it, I have not eaten rooster in 25 years). Anyway, they get each crunchy and juicy flavorful on the similar time. You possibly can see how I do it in this reels video. We serve the mushrooms with a straightforward vegan caesar that we make by merely tossing romaine lettuce in a lifeless easy dressing with simply vegan mayo, a splash of vinegar and capers as an alternative of the standard anchovies and heat chickpeas as an alternative of croutons. It is a really scrumptious meal. Promise. Tell us what you assume should you attempt it!
