We’ve not been posting new recipes for some time since we have now simply gone by way of with our massive transfer to Denmark. Every little thing remains to be very new and fairly chaotic to be trustworthy as we’re looking for our means in our new home. However the children are doing nicely 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 in the event you assume you would be an excellent match within the group, at the moment 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 means 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 so that they launch liquids and get a very crunchy outer texture. After which add a marinade that they absorb and grow to be filled with taste. I feel 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 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 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 in the event you attempt it!
