We have not been posting new recipes for some time since we’ve simply gone via with our massive transfer to Denmark. Every thing remains to be very new and fairly chaotic to be sincere as we’re looking for our means in our new home. However the youngsters are doing properly 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 in case you suppose you would be an excellent match within the staff, at present on the lookout 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 stored seeing this cool means 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 in order 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 feel the approach is credited to Derek Sarno and the result’s fairly outstanding and the feel jogged my memory virtually of rooster (though do not take my phrase for it, I have never 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 useless easy dressing with simply vegan mayo, a splash of vinegar and capers as an alternative of the normal anchovies and heat chickpeas as an alternative of croutons. It is a actually scrumptious meal. Promise. Tell us what you suppose in case you attempt it!