HI! We are back after the summer with a vegan version of the Caesar Salad. Or, here the focus is actually more on the mushrooms and the salad is just one way to serve them. I (David) posted this recipe as a little Lunch Therapy recipe my instagram last week, but I thought I’d include it here too to make it easier to pick up, print, or just cook at your own pace.
It’s been a while since we posted any new recipes since we just finished our big move to Denmark. Everything is still very new and quite chaotic to be honest as we are trying to find our way in our new home. But the children are doing well and have adapted quickly to their new schools, Luise is doing her midwife training at a Rigshospitalet in Copenhagen and I am working on starting a Green Kitchen Studio here in Copenhagen (email me if you think that you would like a good integration into the team, currently looking for a junior recipe developer). We will share more about us and the move in another post once we are further settled. Today it’s all about this mushroom salad!
I kept seeing this great way to sear mushrooms on different online sources. The technique is to press them between two pans over medium-high heat so that they release the liquids and obtain a really crunchy external consistency. And then add a marinade that they absorb and become rich in flavor. I think the technique has merit Derek Sarno and the result is truly remarkable and the texture almost reminded me of chicken (although don’t take my word for it, I haven’t eaten chicken in 25 years). Either way, they get crispy and juicy at the same time. You can see how I do it this video rewinds. We serve the mushrooms with a simple vegan Caesar that we prepare simply by dressing romaine lettuce in a very simple dressing with only vegan mayo, a splash of vinegar and capers in place of the traditional anchovies and hot chickpeas in place of croutons. It’s a truly delicious meal. Promise. Let us know what you think if you try it!
