We’ve not been posting new recipes for some time since we have now simply gone by means of with our large transfer to Denmark. Every thing remains 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 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 assume you would be match within the staff, at the moment in search of 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 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 so that they launch liquids and get a extremely crunchy outer texture. After which add a marinade that they take in and turn out to be full of taste. I feel 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 not eaten rooster in 25 years). Anyway, they get each crunchy and juicy flavorful on the identical 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 lifeless easy dressing with simply vegan mayo, a splash of vinegar and capers as a substitute of the standard anchovies and heat chickpeas as a substitute of croutons. It is a actually scrumptious meal. Promise. Tell us what you assume when you strive it!