Flower Isotto with Peas and Mushrooms

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 5)

Ingredients

  • 1 ½ kg cauliflower
  • 5 shallot (s)
  • 5 clove (s) garlic
  • 500 g peas
  • 500 g mushrooms
  • 3 tablespoon olive oil
  • 4 tablespoon water
  • salt and pepper
  • 100 g parmesan, rated
  • 5 tablespoon crème fraîche
  • 3 tablespoon, heaped herbs, fresh
Flower Isotto with Peas and Mushrooms
Flower Isotto with Peas and Mushrooms

Instructions

  1. Finely dice the shallots and garlic. Halve the cauliflower and cut very finely. Clean and chop the mushrooms.
  2. Fry the shallots and garlic in a pan, then add the cauliflower and stir. Add the peas and mushrooms and season with salt and pepper. Add the water and let everything simmer for another 3 minutes. Mix in the parmesan and crème fraîche.
  3. Spread the flower isotto on plates and serve with fresh herbs as desired.

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