This pantry ingredient will change how you cook salmon (thanks norecipes!) geniusrecipes
Like so many of the best Genius Recipes, I was able to try Marc’s trick immediately, with a hunk of Arctic char from the freezer and two lonely dried shiitakes I had leftover from some long-ago recipe. I was certain the mushrooms would crumble or fight against the grater, but they yielded obediently, curling away in Parmesan-like tufts.Photo by Rocky Luten. Food Stylist: Anna Billingskog. Prop Stylist: Fiona Campbell.
The fish turned out delicious, but not perceptibly mushroomy, so I thought I might have just seasoned and cooked it perfectly for once. So I tried again, covering only half of the fish in shiitake fuzz. The difference was profound. The no-shiitake half tasted perfectly fine, if a little one-note, politely asking for sauce. The shiitake half tasted like it had been made by a very intuitive and talented cook. This is the half we all deserve in our lives.
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