We’ve not been posting new recipes for some time since we have now simply gone by way of with our massive transfer to Denmark. The whole lot 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 rapidly to their new faculties, 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 suppose you would be a very good 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 extremely crunchy outer texture. After which add a marinade that they absorb and turn out to be filled with taste. I believe the approach is credited to Derek Sarno and the result’s fairly exceptional and the feel jogged my memory nearly of hen (though do not take my phrase for it, I have never eaten hen in 25 years). Anyway, they get each crunchy and juicy flavorful on the identical time. You possibly can see how I do it in this reels video. We serve the mushrooms with a simple 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 actually scrumptious meal. Promise. Tell us what you suppose should you attempt it!
