Yesterday I felt like cooking a dish that I first tried when eating at Arome, one of my favourite vegetarian restaurants in Bucharest.
It's super simple, with few ingredients and so delicious.
I was super delighted I've managed to sauté the mushrooms like never before. Thank God for the free videos on the Internet!
I did a quick lookup for "sautéed mushrooms with garlic" and I discovered on a Romanian blog a thorough explanation of what happens from a chemical point of view, what reactions take place so we obtain that nice color and texture on our bread or our sautéed veggies.
Anyways, I won't bother you with all the chemical aspects, although I learned that there is even a name for this process, the Maillard reaction.
And on the blog the guy also linked to a video that showed how to prepare mushrooms like a pro. I watched the video and did what she showed, except I replaced tarragon with parsley. I totally recommend you to try it, you'll be amazed by the results.
Here are my mushrooms, but the image doesn't do justice to the taste and flavors:
For the cauliflower puree all I did was to brake the cauliflower into small pieces and boil it until creamy-soft. Then drain it, add salt, pepper and a bit of butter, blend it until soft and that's it.
Here's the final result:
When you cook the mushrooms like this you can also use them for omelette or pizza. I added a few mushrooms to my gluten free pizza and it was amazing.
I hope this inspires you to try more vegetarian and gluten free dishes, because they are simply delicious.
Hi, I'm Raluca. Freelance copywriter, currently going through a Yoga Teacher Training. I have an educational background in communication and psychology. You can find me mainly on my blog at BeingRaluca where I write about communication, relationships, listening, sexuality and many more. Here on Steemit you can follow me @raluca.