We have not been posting new recipes for some time since we’ve simply gone by with our large transfer to Denmark. Every thing remains to be very new and fairly chaotic to be sincere as we’re looking for our method in our new home. However the children are doing effectively 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 (electronic mail me for those who assume you would be a great match within the workforce, presently in search of 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. Right now, it is all about this shroom salad!
I saved seeing this cool method 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 in order that they launch liquids and get a extremely crunchy outer texture. After which add a marinade that they absorb and develop into 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 identical time. You’ll be able to 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 a substitute of the normal anchovies and heat chickpeas as a substitute of croutons. It is a actually scrumptious meal. Promise. Tell us what you assume for those who attempt it!