We’ve not been posting new recipes for some time since we have now simply gone by means of with our massive transfer to Denmark. Every part continues to be very new and fairly chaotic to be trustworthy as we’re looking for our manner in our new home. However the children 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 (electronic mail me for those who suppose you would be a superb match within the staff, at present 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. As we speak, it is all about this shroom salad!
I stored seeing this cool manner 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 absorb and grow to be full of 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 may 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 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 suppose for those who strive it!