We’ve not been posting new recipes for some time since we’ve simply gone via 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 manner in our new home. However the youngsters are doing properly and have tailored shortly 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 if you happen to assume you would be an excellent match within the workforce, at present searching for a junior recipe developer). We’ll share extra about us and the transfer in one other put up as soon as we’re additional settled in. At present, it is all about this shroom salad!
I saved seeing this cool manner of searing mushrooms on a number of sources on-line. The method 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 believe the method 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 never eaten rooster 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 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 assume if you happen to attempt it!
