Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 27 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 120 g peas, fresh or frozen
- 0.5 ½ shallot (s)
- 3 tablespoon vegetable stock, possibly more
- 1 tablespoon mint leaves
- some lemon juice
- 1 king oyster mushroom (s)
- some oil
- salt and pepper
To garnish:
- some sugar snap peas, cooked
- some cress
- some petals, edible
Print Recipe
Pin Recipe Instructions
- Sauté the peeled and finely diced shallot in a little oil. Add the peas and stock and cook in a closed saucepan over a low heat for 5 minutes.
- Puree together with the mint. Possibly add a little more broth and season with salt, pepper and lemon juice. If you want the puree to be very fine, you can pass it through a sieve.
- Clean the king oyster mushrooms, wipe them with damp kitchen paper and cut into 2 cm thick slices. Heat the oil in a pan, fry the mushrooms until golden brown on both sides and season with salt and pepper. Remove the pan from the heat and let the king oyster mushrooms cook for another 2 minutes in the remaining heat.
- Spread the pea and mint puree on two plates, place the mushroom slices on top and garnish with sugar snap peas, cress and flower petals.
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