Pea puree with mushrooms
Composition / ingredients
6
servings:
Cooking method
1. Wash the peas. We put it in a saucepan and fill it with water and put it to cook. As soon as a lush foam begins to form, we remove it with a slotted spoon. To cook the peas faster, you can add a little sunflower oil.
Take young peas that boil faster than old ones.
2. While the peas are cooking, we will cook mushrooms and onions with you.
Mushrooms and onions are washed, cleaned and cut into cubes. Fry in oil.
3. As soon as the peas are cooked, mix with mushrooms and onions. Grind with a blender in puree. Add salt and ground black pepper.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Dried whole green peas - 340 kcal/100g
- Crushed raw peas without seed coating - 348 kcal/100g
- Crushed boiled peas - 115 kcal/100g
- Turkish peas, dried, uncooked - 360 kcal/100g
- Dried, uncooked cow peas - 343 kcal/100g
- Dried boiled cow peas - 76 kcal/100g
- Dried peas - 322 kcal/100g
- Peas - 298 kcal/100g
- Champignons - 24 kcal/100g
- Water - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Pepper - 26 kcal/100g
- Table salt - 0 kcal/100g
