Minted pea puree with king oyster mushrooms

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A minted pea puree is not only a splash of vibrant colour in your plate, but also a fresh and tasty choice, especially to be served with the versatile king oyster mushrooms. A symphony of flavours, textures and colours – all in one easy dish. 

Video recipe:

Prep time: 5 minutes

Cook time: 30 minutes

Total time: 35 minutes

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Course: main dish

Cuisine: Vegan

Servings: 4

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INGREDIENTS:

🌱500g. frozen peas

🌱3 Tbsp cashew cream

🌱3-4 mint leaves

🌱4 king oyster mushrooms

🌱1/2 tsp mustard powder

🌱1/2 tsp smoked pprika

🌱1/2 tsp coriander

🌱1/2 tsp garlic powder

🌱1/2 tsp granulated onion

🌱3 Tbsp maple syrup

🌱3 Tbsp olive oil

🌱3 Tbsp soy sauce

🌱Salt & pepper to taste

How to prepare:

  1. Cut the king oyster mushrooms in half and lightly score a 5mm diagonal crisscross pattern into the cut side of the mushrooms
  2. Prepare the marinate by mixing together the mustard powder, smoked paprika, coriander, garlic powder, granulated onion, salt, pepper, olive oil and maple syrup
  3. Brush each mushroom with the delicious sauce 
  4. Spray a pan with olive oil and cook the mushrooms on both sides until golden-brown
  5. At the end, add the soy sauce and cook for 2-3 more minutes
  6. For the pea puree, you will need to boil the frozen peas in salty water for about 20 minutes
  7. When they are perfectly boiled, add them in a food processor
  8. Add the fresh mint leaves and cashew cream, then blend until you obtain a creamy paste
  9. Serve the delicious mushrooms on a bed of minted pea puree and pour a few drops of the remaining sauce (where you cooked the mushrooms) for some extra flavour.

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