Tag: lunch

Eggs with Mayonnaise

23 July 2026

Œufs Dur Mayonnaise is a classic French bistro dish. Beginning of the 20th century the instruction was simple: make mayonnaise (egg yolk, white wine vinegar, oil, salt and white pepper), quarter or halve hard boiled eggs and place these on a layer of mayonnaise.
Today’s versions use mayonnaise with mustard. Delia Smith adds garlic to her mayonnaise.
Presentation-wise the eggs are topped with mayonnaise and served with lettuce, cornichons or olives. Another possibility is to serve the halved eggs as a dome, covered with mayonnaise.

Œufs Dur Mayonnaise may look simple, and perhaps you think it’s too simple to be a starter on its own. It’s actually very nice, if you use quality ingredients and make your own mayonnaise. Its simplicity doesn’t allow you to cheat (boil the eggs days in advance, overcook them, use cheap eggs, use ready made mayonnaise etcetera).

Today’s recipes suggest leaving the egg yolk slightly creamy. After having tried a number of cuissons (donenesses if that’s a word!) we think it’s best to use hard boiled eggs. We rely on our Emerio egg cooker to create the perfect egg!

Drink Pairing

The taste of Œufs Dur Mayonnaise is savoury, mineral and rich. The mayonnaise gives a velvety mouthfeel. As this is a classic bistro dish, we suggest a simple white wine, nicely cooled, or a beer, or a glass of cold water.

What You Need
  • fresh, organic Eggs
  • Mayonnaise
  • (optional) Chervil
What You Do
  1. Prepare mayonnaise. We suggest adding a bit more mustard and vinegar than usual
  2. Prepare hard boiled eggs
  3. Peel the eggs and let cool
  4. Halve the eggs and add some mayonnaise on top
  5. (optional) decorate with chervil
PS

The number of bistro’s in France went down from some 170.000 in the 1960’s to 35.000 in the 2020’s. Œufs Dur Mayonnaise became unpopular: eggs contain a high amount of cholesterol and mayonnaise is high-fat food and calorie-dense. In 2018 L’Association pour la Sauvegarde de l’Œuf Mayonnaise (the association to protect Œuf Mayonnaise) was founded, to promote the dish and bring it back to the table. The Association organises an annual championship. The 2026 winner of the award was restaurant Au Rêve in Paris (Œufs Mayonnaise is on the menu for 4 euro).

Eggs with Mayonnaise ©cadwu also known as Oeuf Mayonnaise is made with excellent organic eggs and home made mayonnaise.
Eggs with Mayonnaise ©cadwu

Salade Piémontaise

16 July 2026

In the 1860’s Lucien Olivier was chef of the restaurant Hermitage in Moscow. The restaurant served a dish with luxurious ingredients, such as pheasant, caviar, lobster, tongue, potatoes, pickles and lettuce with a sauce, perhaps sauce Provençal. These ingredients were served separately on one plate. One evening some of the guests combined the ingredients into one dish, which was not the intention of chef Olivier, but when he tasted it, he found that the blend worked very well. He improved the sauce by adding one or more secret ingredients and the Olivier Salad was born!
It quickly became a very popular dish at the restaurant.

Sadly the recipe for the original Olivier Salad is not known. One of his sous chefs, Ivan Ivanov, wrote down what he thought was the recipe (without the secret ingredients, obviously), became head chef at another restaurant and sold the recipe to various publishers. It became known as Russian Salad. As more often, the popular version is made with less expensive ingredients, such as ham, chicken, carrots, green peas and mayonnaise.

In 1909 Tsar Nicholas II visited King Victor Emmanuel III in Racconigi, some 35 kilometres south of Turin. Russian chefs explained to their Italian colleagues how to prepare Russian salad. The Italian chefs used vegetables from the royal gardens such as carrots, peas, beans and potatoes (which we think is a bit odd given the luxurious ingredients of the original). The salad was decorated with cream to evoke the snow of the Russian steppes. It became very popular in the Savoy region, a region that included the Principality of Piedmont and the County of Nice, among others. In the south of France it is known as Salade Piémontaise.

The anecdote about the creation of the Olivier Salad seems credible, but is it? The second edition of The Modern Cook by Charles Elmé Francatelli (chef to Queen Victoria) was published in 1846. Recipe number 1215 is for…. Russian Salad! It is made with lobster, thunny (‘tuna’ we think), anchovies, crayfish, prawn tails, stuffed olives, capers and red mayonnaise (a combination of lobster coral, mayonnaise, cayenne pepper and mustard), to be served in a vegetable border (made with cauliflower, asparagus, beans, peas, potatoes, artichoke bottoms and aspic).
Two great chefs think alike?

We can’t recreate the Olivier Salad, but we can follow Francatelli’s instructions and make an original Russian salad.
Anyone?

Our version of the Salade Piémontaise is based on the salad as sold by the Boucherie de France in Nice. It’s a surprisingly light dish that allows you to enjoy all ingredients, thanks to the lemon juice and the fairly neutral mayonnaise.

Wine Pairing

Piemonte is well known for its great wines, such as Barolo and Barbaresco, both made with Nebbiolo grapes. We decided to go for a more simple wine from the region, produced by Fontanafredda and made with 100% Barbera grapes. A wine that is fruity (black berries, plums) with low tannins and a relatively high acidity, which is very nice with the salad.

What You Need
  • 250 grams of Potatoes
  • 125 grams of Ham (one slice)
  • 200 grams of ripe, excellent Tomatoes
  • 1 organic Egg
  • 10 Cornichons
  • Black Pepper
  • Lemon Juice
  • Mayonnaise
What You Do
  1. Steam the potatoes, let cool, peel and dice
  2. Dice the ham
  3. De-seed the tomatoes and slice, same size as the potatoes and the ham
  4. Steam or boil the egg, let cool and dice
  5. Slice the cornichons
  6. Combine the ingredients
  7. Coat with mayonnaise and mix gently
  8. Add lemon juice, black pepper and adjust
  9. Leave in the refrigerator until cool
  10. Serve with crusted bread
PS

In 1852 Francatelli published A Plain Cookery Book for the Working Classes to help poorer members of society. The book contains 241 recipes with inexpensive ingredients. Not just royalty and exclusivity for him!

Salade Piémontaise ©cadwu made with tomatoes, potatoes, gherkins, egg, ham, lemon juice, black pepper and home made mayonnaise
Salade Piémontaise ©cadwu

Asparagus Salad with Basil and Olives

24 June 2026

We wanted to celebrate the end of the Dutch season for white asparagus with something special, perhaps grilled asparagus with Parmesan cheese or asparagus with miso. Normally the season ends on June 24th, the feast day of Saint John the Baptist. This year the season started very early (March 7th) and probably ended early, so we were too late. No final dish with white asparagus this year!

We decided to prepare a very tasty salad with green asparagus, oregano, basil and black olives. A very limited list of ingredients, but there is no need to add anything else. The olives bring umami, the asparagus sweetness and bitterness, the basil and oregano are aromatic, sweet and a touch peppery. A very uplifting combination.

Wine Pairing

We enjoyed a glass of Verdicchio, a dry white wine made by Tenuta Colpaola in Italy. The wine has a very nice balance of fruit (green apples) and acidity, body and freshness. The wine has a beautiful, deep yellow colour, medium body and complexity, making it ideal with the various flavours of the dish.
In general we suggest a dry white wine with sufficient acidity and character, to balance both the asparagus and the olives.
You could also serve the salad with a glass of dry, crisp, floral and flavourful rosé, for instance Monte del Frà Bardolino Chiaretto. It has delicate aromas of berries accompanied by light and refreshing hints of green apples and subtle spicy tones. The refreshing acidity works very well with the salad as a whole.

What You Need
  • 350 grams of Green Asparagus
  • 10-15 Black Olives (Taggiasca preffered, pitted)
  • 1 generous teaspoon of Dried Oregano
  • Basil
  • Black Pepper
  • Olive Oil
What You Do
  1. Pre-heat your oven to 190 °C or 375 °F
  2. Wash the asparagus and dry
  3. Remove the bottom of the asparagus. Be generous, you don’t want to serve a chewy salad
  4. Halve the olives
  5. Slice the asparagus (chunky)
  6. Add asparagus, dried oregago and olives to a (cast iron) oven dish
  7. Add olive oil, be generous!, and combine
  8. Transfer to the oven
  9. After 10 minutes mix
  10. Leave in the oven for another 10 minutes
  11. Transfer to the kitchen top and let cool
  12. Leave in the refrigerator until ready to serve
  13. Just before serving add lots of basil
  14. Add black pepper to taste
Salad with Green Asparagus ©cadwu and black olives, oregano and excellent olive oil
Salad with Green Asparagus ©cadwu

Asparagus à la Carbonara

16 April 2026

We love white asparagus and traditionally we make classic white asparagus at the start of the season. We have prepared a range of dishes with asparagus and are always keen to try something new. Recently we saw a recipe for Spaghetti Carbonara with Asparagus. Wrong idea. Spaghetti Carbonara is an iconic Italian dish, made with spaghetti, guanciale, eggs, Parmesan cheese and/or Pecorino and black pepper. No reason to change or add anything. The picture showed penne, asparagus, basil and a creamy, rich sauce. Well, we must admit, it did look tempting. What if we would skip the penne and basil? That combination is not too dissimilar to the classic one. Knowing how tasty the combination of grilled asparagus and Parmesan cheese is, what’s stopping us? Let’s give it a try!

Before you dash of to your kitchen: the recipe comes with a challenge. The starch of the spaghetti helps thicken the sauce of Spaghetti Carbonara. There is no starch in this combination. Even more challenging, the asparagus are moist which will make the sauce thinner. When you’ve added the egg mixture to the pan, you will have to increase the heat to thicken the sauce. Too quickly or not enough stirring and your sauce will become an omelette. Be careful!

Wine Pairing

A Pinot Gris form Northern Italy will go very well with this dish. In general, a white wine with aromas of for instance lemon, green apple or pear. Some refreshing acidity is perfect with the rich sauce. The wine should be light to medium bodied.

What You Need
  • 500 grams of (white) Asparagus
  • 100 grams of Pancetta
  • 2 Organic Eggs
  • Parmesan Cheese or Pecorino
  • Black Pepper
What You Do
  1. Peel the asparagus
  2. Steam the asparagus for 10 minutes, depending on the size. The asparagus should remain crunchy 
  3. Cut the asparagus in 4 or 5 pieces
  4. Cut of the rind of the pancetta (if any)
  5. Dice the meat. Small cubes are best, the salty meat should become a condiment
  6. Warm a pan to medium heat
  7. Fry the pancetta
  8. Whisk the eggs, add some freshly grated Parmesan cheese, add some black pepper and whisk again
  9. Reduce the heat to minimum
  10. Add the asparagus to the pan
  11. Combine and make sure the asparagus are nicely coated with the fat and juices from the meat.
  12. Now it’s time to create the creamy sauce!
  13. Check if the pan is not too hot. If so, better wait a minute
  14. Add the egg mixture and combine
  15. Now for the difficult part: carefully increase (!) the heat while moving the asparagus, the pancetta and the sauce, keep moving, add more grated cheese, it helps thicken the sauce, taste, keep moving, and do so until the sauce has the right consistency. This may take a few minutes.
  16. Serve immediately on a warm plate
PS
  • We decided to use pancetta instead of guanciale because pancetta has a milder taste, which combines better with the bitterness of the asparagus.
  • We haven’t prepared the dish with Green Asparagus. Anyone willing to give it a try?
Asparagus à la Carbonara ©cadwu with pancetta and a very cream sauce, made with eggs and parmesan cheese.
Asparagus à la Carbonara ©cadwu

Hot and Sour Soup

2 April 2026

When shopping in an Asian Supermarket you will probably notice bags with ‘dried Black Fungus’. Not the most appealing name. Two popular edible mushrooms belong to the Auricularia family, Wood Ear and Black Wood Ear. Both are known as Black Fungus. The mushrooms grow on decaying wood and old logs. Wood Ear is common in Europe and Black Wood Ear in Asia. Alternative names are Cloud Ear, Jelly Ear and Judas’s ear.
The mushrooms have a chewy, gelatinous consistency and are often used in dishes such as hot and sour soup, stir fries, casseroles and even salads. Their flavour is rather bland which makes them ideal to absorb flavours.

A few days ago, it was our lucky day, fresh Wood Ears! First time for us and we had to buy them. We used 75 grams in a variation on Mapo Tofu and 25 grams for the soup. Both dishes were delicious and special, thanks to the structure of the Wood Ear.

What You Need
  • Chicken or Vegetable Stock
  • 1 teaspoon of Chili bean paste (Toban Djan) or Sambal
  • 1 tablespoon of Rice Vinegar
  • 25 grams of fresh Wood Ears or 5 grams of dried Wood Ears
  • Bamboo Shoots
  • Firm Tofu
  • 1 cm of Fresh Ginger
  • Sesame Oil
  • Soy Sauce
  • 1 Egg
  • Scallion
  • (optional) Corn Starch
What You Do
  1. If using dried mushrooms, soak these for 60 minutes in water and drain
  2. Remove any dirt
  3. Cut off the woody stems if necessary
  4. Slice the mushrooms
  5. Slice the bamboo shoots
  6. Drain and dice the tofu
  7. Grate the ginger
  8. Whisk the egg, you will probably need half of it 
  9. Heat the stock
  10. Add chili bean paste
  11. Add vinegar
  12. Mix well
  13. Taste and adjust
  14. Add mushrooms, bamboo shoots, tofu and ginger
  15. Leave to simmer on low heat for 10 minutes
  16. Add soy sauce and sesame oil to taste
  17. If you want to thicken the soup, do so now. We decided not to, relying on the egg to create a nice mouthfeel
  18. Slowly drizzle in the egg while stirring the soup in a circular motion
  19. Serve with sliced white scallion
Hot and Sour Soup ©cadwu with wood ear mushrooms, ginger, chili paste, tofu and rice vinegar. Also ribbons of egg
Wood Ear ©cadwu

Orecchiette with Zucchini and Parsley

12 March 2026

How about a delicious, vegetarian starter, one that is easy to make and requires only a handful of ingredients? It combines orecchiette, zucchini (courgette), parsley, olive oil, Parmesan cheese and black pepper.
Parsley is often used, as decoration, to add a touch of green to a dish. Which is such a pity, because parsley is not just a bit of green: it’s a delicate herb. In this dish it’s crucial: you will taste its slight bitterness and its peppery notes. At the same time, it enhances the flavour of the zucchini and it brings everything together. 
Pasta-wise we think orecchiette is perfect for this dish. The ‘ears’ allow you to taste everything in the dish, with every bite.

Wine Pairing

We suggest a white wine with the orecchiette with zucchini and parsley, for instance from the Lazio region in Italy. In general a light, refreshing wine with hints of green apple and citrus.
We enjoyed a glass of Prima Luna Frascati. This is a white wine made by Mauro Merz with malvasia bianca di candia and trebbiano grapes. Its freshness matched very well with the various flavours of the dish and, obviously, with the parsley!

What You Need
  • Zucchini
  • Flat Leave Parsley
  • Orecchiette
  • Olive oil
  • Parmesan cheese
  • Black Pepper
What You Do
  1. Wash the zucchini. Don’t peel. Chop (think of the size of the orecchiette)
  2. Chop the parsley
  3. Grate Parmesan cheese
  4. Heat a skillet, add olive oil and gently warm the zucchini; no colouring needed
  5. In parallel cook the orecchiette accoding to the instruction
  6. A few minutes before the orecchiette is ready, add half of the parsley to the zucchini, combine
  7. When the orecchiette is al dente, drain but keep some of the cooking liquid
  8. Add the orecchiette to the pan with zucchini and parsley
  9. Add some black pepper and combine
  10. Check if you’re happy with the result, feel free to add cooking liquid, olive oil and/or black pepper
  11. Serve on hot plates, sprinkle with Parmesan cheese
Orecchiette with Zucchini and Parsley ©cadwu is a great vegetarian starter that pays tribute to all ingredients, including the parsley.
Orecchiette with Zucchini and Parsley ©cadwu

Easy Mushroom Pie

22 January 2026

Thyme, oregano, nutty mushrooms and Parmesan cheese: a delicious combination at the heart of this easy mushroom pie. We used ready-made puff pastry, so making the filling is all you need to do.

Oregano (Origanum Vulgare) is typical for the Mediterranean cuisine. The leaves have an intense, earthy, slightly bitter taste. Use it when making tomato sauce, grilled vegetables or a lamb stew. Dried oregano is nearly as tasty as fresh oregano. When buying fresh oregano, make sure you’re not buying marjoram (Origanum Majorana) because its flavour is less intense and a bit sweet. To add to the confusion: oregano is also called wild marjoram whereas marjoram is called sweet marjoram.

Wine Pairing

We enjoyed our easy mushroom pie with a glass of Bardolino, made by Monte del Frà from Italy. The grapes used are Corvina, Rondinella and Molinara. It is a well-balanced, vibrant ruby red wine with lots of fruit and a hint of spices. Medium acidity. In general, you’re looking for a refreshing red wine with lots of fruit that should be served slightly chilled.

What You Need
  • 200 grams of firm Mushrooms, we used small Eryngii
  • 50 grams of Pancetta
  • 3 Eggs
  • 50 grams of Crème Fraîche
  • Parmesan Cheese
  • Thyme
  • Oregano
  • Shallot
  • 2 cloves of Garlic
  • Puff Pastry
  • Olive Oil
What You Do
  1. Warm a skillet
  2. Chop the shallot, the garlic and the oregano
  3. Clean the mushrooms and slice in two if so required
  4. Add some olive oil to the pan
  5. Add slices of pancetta
  6. Fry until crispy
  7. Transfer to a plate with kitchen paper
  8. Add the shallot to the pan and fry on low heat
  9. After a few minutes add the mushrooms and fry over medium heat
  10. After a few minutes add the garlic
  11. Reduce heat
  12. When all nicely done, add the thyme and the chopped oregano
  13. Set aside and let cool
  14. Preheat your oven to 180 °C or 355 °F
  15. Whisk the three eggs
  16. Add crème fraiche
  17. Add freshly grated Parmesan cheese and black pepper
  18. Cut or crumble the pancetta and add to the mushroom mixture
  19. Add the mushroom mixture to the egg mixture, combine
  20. Coat a 19 cm or 7.5-inch round baking tin with thin puff pastry
  21. Add the mixture and distribute evenly
  22. Transfer to the oven for 20-25 minutes or until nice and golden
  23. Allow to cool on a wire rack for a few minutes
  24. Remove from the tin as soon as possible
  25. If the bottom is not done, then transfer back to the oven (without the tin) for 10 minutes and set your oven to 160 °C or 320 °F, lower heat only
  26. Let cool and enjoy at 65 °C or 150 °F
PS

Skip the pancetta for a vegetarian version of this easy mushroom pie. Add extra thyme, oregano and Parmesan cheese.

Easy Mushroom Pie ©cadwu with thyme, oregano, nutty mushrooms and Parmesan cheese. The vegetarian version is as tasty as this one.
Easy Mushroom Pie ©cadwu

Tortang Talong

23 December 2025

Perhaps you wonder what kind of fish we prepared for this post. Well, actually, it’s Tortang Talong, a Philippine dish made with charred eggplant. Earlier this year we made banana ketchup and the idea was to serve it with Tortang Talong, but we couldn’t find the right eggplants. For Tortang Talong you need long, purple, slender eggplants, known as Chinese or Japanse eggplants. They not only look different from the oblong eggplant, their taste is slightly sweeter and softer. The shape is key to a moist and homogenous result.

Thanks Monch Weller for introducing us to the delectable sauce and the very tasty Tortang Talong!

Food Pairing

Serve Tortang Talong with banana ketchup as a starter. We could also imagine it as a side dish with fried vegetables, rice and perhaps chicken.

What You Need
  • 2 Chinese or Japanese Eggplants
  • 1 Egg
  • Black Pepper
  • (optional) Salt
  • Oil
What You Do
  1. Grill the eggplants for 5-10 minutes using the wire rack, following the instructions of your oven
  2. Flip and grill for another 5-10 minutes or until charred
  3. Let cool
  4. Peel of the skin
  5. Use a fork to flatten the eggplants
  6. Combine egg, salt (if using) and pepper
  7. Beat the mixture well
  8. Heat a heavy iron skillet
  9. Add oil to the skillet
  10. Dip the eggplant in the mixture
  11. Fry the eggplant
  12. Flip and use a brush to coat the top with the egg mixture
  13. Repeat step 12, two or three times

Three Winter Soups

11 December 2025

A few weeks ago, we enjoyed a delicious vegan dinner at Lokaal, a small restaurant in the centre of Gent, Belgium. Friendly service, relaxed atmosphere and nice music. One of the specialties of Lokaal is fermentation, for instance homemade Tempeh from Bulgur. Lots of umami and length. We loved it!
Our dinner at Lokaal started with a nice winter soup made with kale and kohlrabi. We’re not the biggest fans of kale, but in this case it worked very well. The kohlrabi gave a nice, uplifting touch to the soup.

It made us think of other winter soups, like parsnip and Jerusalem artichoke soup, and parsley root soup. Ah, those forgotten vegetables! They bring us new flavours and combinations.

We used vegetable stock for all three soups. It is made with Carrot, Onion, Leek, Celery and Black Pepper (and optional a bouquet garni). Easy to make and lots of flavour. It freezes well, which makes it an even more important asset.

What You Need (Kale and Kohlrabi soup)
  • 500 ml Vegetable Stock
  • 200 grams of Kohlrabi
  • 50 grams of Kale
  • French Mustard
What You Do
  1. Clean the vegetables
  2. Devein the kale
  3. Peel the kohlrabi
  4. Coarsely chop the vegetables
  5. Warm the stock
  6. Add the kohlrabi
  7. Leave to simmer for 10 minutes
  8. Add the kale
  9. Leave to simmer for 10 minutes
  10. Use a blender to make a relatively smooth soup
  11. Add mustard to taste
  12. Serve
  13. PS The soup doesn’t keep well, so not one for the refrigerator
What You Need (Parsnip and Jerusalem Artichoke soup)
  • 500 ml Vegetable Stock
  • 200 grams Parsnip
  • 200 grams Jerusalem Artichokes
  • White Pepper (optional)
What You Do
  1. Clean, peel and coarsely chop the vegetables
  2. Warm the stock
  3. Add the vegetables
  4. Leave to simmer for 15 minutes or until the vegetables are done
  5. Use a blender to make a smooth and creamy soup
  6. Depending on the Jerusalem Artichokes the soup can become fairly thick. Add some stock if so required
  7. Taste (optional: add some white pepper)
  8. Serve
  9. PS You can also enjoy the soup the next day, it keeps well in the refrigerator
What You Need (Parsley Root soup)
  • 500 ml of Vegetable Stock
  • 200 grams Parsley Root
  • 1 small Shallot
  • ½ Leek (white only)
  • 1 small clove Garlic
  • Butter
  • Parsley
What You Do
  1. Warm butter in a pan
  2. Peel and coarsely chop parsley root
  3. Coarsely chop leek and onion
  4. Glaze onion and leek in butter
  5. Add parsley root
  6. Add garlic
  7. Leave on low heat for 5 minutes
  8. Add stock
  9. Simmer for 20-30 minutes or until the parsley root is soft
  10. Blender
  11. Pass through a sieve
  12. Simmer for 10 minutes
  13. Cool
  14. Serve the next day
  15. Decorate with chopped parsley leaves
Kale and Kohlrabi Soup made with vegetable stock. An intriguing combination. The kohlrabi gives this winter soup an uplifting flavour. ©cadwu
Kale and Kohlrabi Soup ©cadwu

Black Pearl

4 December 2025

Remember the Black Pearl, the ship captained by Jack Sparrow, portrayed by Jonny Depp? The ship had black sails and it was faster than the infamous Flying Dutchman. Films such as the Curse of the Black Pearl and At World’s End, characters such as Davy Jones and captain Barbossa, all good. We lost track when watching the third film and, in the end, we gave up on the series, despite the hilarious eccentricity of Jack Sparrow.

When shopping at our favourite mushroom stall, we noticed a cultivated mushroom, one we hadn’t seen before, called Black Pearl. 
The background of the Black Pearl mushroom (or Shimofuri) is as confusing as the story line of the Pirates-movies. According to some it’s a Japanese hybrid between King Trumpet and Black Oyster Mushrooms, others claim it’s a hybrid between a European and an Asian Oyster Mushroom and some say it’s a combination with Pearl Oyster mushrooms. Or perhaps a Marbled Oyster Mushroom? In all cases the Latin name seems to be Pleurotus Ostreatus, which is the name of the common oyster mushroom. 

Let’s forget about the background and enjoy its earthy, sweet, slightly peppery flavour and its firm texture. We combined the mushroom with an omelette, inspired by Tamagoyaki, the rolled Japanese omelette. We added Kashimiri pepper to the mushrooms, to emphasize their spiciness.

Drink Pairing

We enjoyed a glass of our favourite sake: Junmai Taru Sake as produced by Kiku-Masamune. The sake matured in barrels made of the finest Yoshino cedar, which is reflected in its aroma and flavour.
An aromatic, fresh and fruity white wine, with aromas of citrus and apple will also pair very well. The wine should be uplifting and juicy with a light character.

What You Need
  • 100 grams Black Pearl
  • 1 scallion, white only
  • 1/3 Kashmiri Pepper
  • 2 Eggs
  • ½ teaspoon Dashi Powder
  • teaspoon Mirin
  • teaspoon Soy Sauce
  • Olive Oil
What You Do
  1. Clean the mushrooms and cut in 2 or 4
  2. Thinly slice the white of the scallion
  3. Combine egg, dashi, mirin and soy sauce
  4. Warm a small heavy iron skillet
  5. Add some olive oil
  6. Add the egg mixture to the pan and bake a bavuese omelette
  7. In parallel: heat a small heavy iron skillet
  8. Crush pepper
  9. Add olive oil to the pan and fry the pepper, for a minute or so
  10. Reduce heat
  11. Add mushrooms to the pan
  12. Just before serving add the scallion
  13. Slice the omelette in two
  14. Serve the omelette with the mushrooms on a warm plate
Black Pearl Mushrooms served with an omelette. the omelette is flavored with dashi, soy suace and mirin. we also added crushed Kashmiri pepper ©cadwu
Black Pearl Mushrooms ©cadwu