We have not been posting new recipes for some time since we’ve simply gone by way of with our huge transfer to Denmark. All the pieces continues to be very new and fairly chaotic to be sincere as we’re looking for our manner in our new home. However the children 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 (e-mail me if you happen to suppose you would be a very good match within the group, presently on the lookout 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 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 change into filled with taste. I believe the approach is credited to Derek Sarno and the result’s fairly exceptional and the feel jogged my memory virtually of hen (though do not take my phrase for it, I have never eaten hen 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 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 if you happen to attempt it!