We’ve not been posting new recipes for some time since we’ve got simply gone by way of with our huge transfer to Denmark. Every little thing remains to be very new and fairly chaotic to be sincere as we’re looking for our approach in our new home. However the youngsters are doing nicely and have tailored rapidly to their new faculties, 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 a superb match within the staff, presently 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. Right now, it is all about this shroom salad!
I stored seeing this cool approach 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 absorb and turn out to be filled with taste. I believe the method is credited to Derek Sarno and the result’s fairly exceptional 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’ll be able to 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 an alternative of the normal anchovies and heat chickpeas as an alternative of croutons. It is a really scrumptious meal. Promise. Tell us what you assume when you strive it!
