Minted Pea Puree With King Oyster Mushrooms

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.

Prep time:
5 minutes
Cook time:
30 minutes
Total time:
35 minutes
Course:
Main dish
Cuisine:
Vegan, Asian
Servings:
4
  • 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 paprika
    • 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
  • Plating suggestions
    • 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.
  • Cooking instructions. Step by step
    • Cut the king oyster mushrooms in half and lightly score a 5mm diagonal crisscross pattern into the cut side of the mushrooms
    • Prepare the marinate by mixing together the mustard powder, smoked paprika, coriander, garlic powder, granulated onion, salt, pepper, olive oil and maple syrup
    • Brush each mushroom with the delicious sauce
    • Spray a pan with olive oil and cook the mushrooms on both sides until golden-brown
    • At the end, add the soy sauce and cook for 2-3 more minutes
    • For the pea puree, you will need to boil the frozen peas in salty water for about 20 minutes
    • When they are perfectly boiled, add them in a food processor
    • Add the fresh mint leaves and cashew cream, then blend until you obtain a creamy paste
  • Watch the video

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