The combination of Lion’s Mane and Shiitake brings lots of umami. It pairs wonderfully with the aromatic ginger, the udon and the soy sauce. The Lion’s Mane is fried and slightly crispy. The overall flavour of the dish is long and complex. The Shiitake is essential in the sauce and the fried Lion’s Mane brings … More Shiitake and Lion’s Mane with Udon
A few weeks ago Gido and Lien, owners of the now closed vegetarian restaurant Betty’s in Amsterdam, mailed us a recipe for Zhoug (also known as Zhug, Skhug or Schug), a hot sauce from Yemen. It combines cilantro, parsley, red or green peppers and various spices. Lien and Gido use a combination of spices known … More Zhug
It’s always a great idea to combine seasonal ingredients: asparagus and morels, strawberries and rhubarb, summer truffle and golden chanterelle.The season of the chanterelle runs from June to December. It’s a firm, bright yellow mushroom with subtle earthy, fruity flavour. It’s native to North America, Europe and Asia.Summer truffles can be found between May and … More Summer Truffle and Golden Chanterelle
Cook and Drink 