Pea Puree with Onions and Mushrooms
by Editorial Staff
A wonderful hearty meal without meat. Fried mushrooms with onions and carrots make the pea porridge more interesting.
Cook: 9 hours
Servings: 4
Ingredients
- Dried split peas – 200 g
- Champignon mushrooms – 150 g
- Bulb onions – 1 pc.
- Carrots – 1 pc.
- Vegetable oil (olive) – 1 tbsp
- Salt to taste
- Ground black pepper – to taste
The total cooking time is indicated taking into account the soaking of the peas before cooking. Cooking time without soaking peas is 50 minutes.
Directions
- Sort the peas and fill them with water overnight, for about 8 hours. (To prevent sour peas when soaking, you can leave them in a cold place.)
- In the morning, saltwater from the swollen peas, transfer the peas to a saucepan. Fill it with clean water (1 l) and cook the peas over low heat for 40-45 minutes. At the end of cooking, add 1 teaspoon of salt.
- While the peas are being cooked, cut the mushrooms into cubes, after removing the foil from the mushroom caps.
- Peel the onion and cut it into small cubes.
- Pour vegetable oil into a preheated pan and fry the onion with mushrooms until soft, 10 minutes.
- Peel and grate the carrots on a medium grater.
- Add the carrots to the pan with the onions and mushrooms.
- We will cook vegetables with mushrooms for another 5-7 minutes. Add salt and pepper to taste.
- If the peas are boiled, and the liquid in which they were cooked remains, pour it into a glass, but do not pour it out.
- Punch the peas in a blender or crush them with a potato grinder. I love the feel of the chunks of peas in the mashed peas, so I used a potato grinder.
- Add fried mushrooms, onions, and carrots to the pea puree. Let’s mix everything together. If the pea porridge is thick, dilute it with the broth in which the peas were boiled.
- Pea puree with mushrooms and onions is ready.
Enjoy your meal!
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