We’ve not been posting new recipes for some time since we’ve got simply gone by means of with our massive transfer to Denmark. All the things remains to be very new and fairly chaotic to be sincere as we’re looking for our method in our new home. However the children are doing nicely and have tailored shortly 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 (electronic mail me for those who assume you would be an excellent match within the workforce, 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. Right now, it is all about this shroom salad!
I stored seeing this cool method of searing mushrooms on a number of sources on-line. The method is that you just 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 develop into full of taste. I feel 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 similar time. You may 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 standard anchovies and heat chickpeas as a substitute of croutons. It is a actually scrumptious meal. Promise. Tell us what you assume for those who strive it!