Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.