We’ve not been posting new recipes for some time since we’ve simply gone by with our large transfer to Denmark. Every little thing continues to be very new and fairly chaotic to be sincere as we’re looking for our method in our new home. However the youngsters are doing nicely and have tailored rapidly 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 when you suppose you would be a very good match within the crew, at present searching for a junior recipe developer). We’ll share extra about us and the transfer in one other publish as soon as we’re additional settled in. At this time, it is all about this shroom salad!
I stored seeing this cool method of searing mushrooms on a number of sources on-line. The approach is that you just 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 take in and grow 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 not eaten hen in 25 years). Anyway, they get each crunchy and juicy flavorful on the identical time. You’ll be able to 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 a substitute of the normal anchovies and heat chickpeas as a substitute of croutons. It is a really scrumptious meal. Promise. Tell us what you suppose when you attempt it!
