We’ve not been posting new recipes for some time since we now have 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 youngsters are doing effectively 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 in the event you assume you would be a superb match within the crew, at the moment in search of 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. In the present day, 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 so that they launch liquids and get a extremely crunchy outer texture. After which add a marinade that they take in and change into full of taste. I believe the approach is credited to Derek Sarno and the result’s fairly outstanding and the feel jogged my memory nearly 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 similar 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 an alternative of the standard anchovies and heat chickpeas as an alternative of croutons. It is a actually scrumptious meal. Promise. Tell us what you assume in the event you strive it!