We have not been posting new recipes for some time since we’ve got simply gone via with our huge transfer to Denmark. All the things remains to be very new and fairly chaotic to be trustworthy as we’re looking for our approach in our new home. However the youngsters are doing properly 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 ( when you assume you would be a superb match within the group, at present in search of a junior recipe developer). We’ll share extra about us and the transfer in one other submit as soon as we’re additional settled in. As we speak, 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 in order that they launch liquids and get a very crunchy outer texture. After which add a marinade that they absorb and change into filled with taste. I believe the method is credited to 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 similar time. You possibly can see how I do it in . 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 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!