Peas with mushrooms for fasting

Recipe: Pea and Mushroom Dish - A Lenten Delight

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4

The pea and mushroom dish is a simple yet extremely flavorful recipe that combines the delicate taste of fresh peas with the rich aroma of mushrooms. It is a perfect dish for Lent, but can be enjoyed at any time of the year. This recipe is not only delicious but also healthy, packed with essential nutrients. I will guide you step by step to achieve a perfect result!

A brief history of the recipe
The pea and mushroom dish has its roots in traditional cuisine, where the basic ingredients were those easily found in vegetable gardens or at the market. It is a perfect example of a dish that can transform simple ingredients into a refined and satisfying meal.

Necessary ingredients
- 500 g green peas (fresh or frozen)
- 10 mushrooms (preferably champignon or pleurotus)
- 1 medium onion
- 4 tablespoons olive oil or sunflower oil
- 2 tablespoons flour
- 2 tablespoons tomato paste or 150 ml tomato puree
- 1 teaspoon pepper
- 1 teaspoon salt
- 250 ml water
- 4-5 sprigs of fresh parsley leaves

Preparation of the pea and mushroom dish - Step by step

1. Preparing the ingredients
Start by washing the mushrooms well under cold running water. Remove the tougher stems and cut them in half, then slice each half into thin slices. Peel and finely chop the onion. If using frozen peas, make sure to let them thaw before starting the preparation.

2. Heating the oil
In a large skillet or pot, heat the 4 tablespoons of oil over medium heat. Olive oil will add a pleasant flavor, but you can also opt for sunflower oil, which is more neutral.

3. Sautéing the onion and mushrooms
Add the chopped onion to the skillet and sauté for 2-3 minutes until it becomes translucent. Then add the mushroom slices and cook everything together for another 5-7 minutes until the mushrooms reduce in volume and turn golden.

4. Adding the flour
Sprinkle the 2 tablespoons of flour over the mushroom and onion mixture. Stir well to incorporate the flour, then let it cook for 1-2 minutes. This step will help thicken the sauce.

5. Including the tomatoes
Add the tomato paste or tomato puree, stirring constantly to avoid lumps. Let it simmer for a few minutes until the sauce starts to thicken.

6. Adding the peas and water
Put the peas in the pot and pour in the 250 ml of water. Season with salt and pepper, then stir well. Cover the pot with a lid and let it simmer on low heat for about 20 minutes until the peas are tender and the flavors have melded.

7. Finalizing the dish
At the end, taste and adjust the seasoning if necessary. Add the finely chopped parsley leaves for a fresh touch. Gently stir to incorporate them.

Serving the pea and mushroom dish
This dish is served hot, alongside a slice of fresh bread or polenta. It is perfect as a main course or as a side dish with grilled vegetables. For an even more special touch, you can add some toasted pine nuts or chopped walnuts on top.

Tips and tricks
- If you want to intensify the flavor, you can add a crushed garlic clove along with the onion.
- Experiment with different types of mushrooms, such as shiitake or porcini, to vary the taste.
- If you like a creamier sauce, you can add a tablespoon of plant-based cream in the last minutes of cooking.

Nutritional information
This pea and mushroom dish recipe is rich in plant-based proteins and fiber, with a low calorie content. A serving contains approximately 180-220 calories, depending on the oil used and the portion of peas. Additionally, mushrooms are an excellent source of antioxidants, while peas are packed with vitamins C and K, essential for the immune system and bone health.

Frequently asked questions
- Can I use canned peas?
Yes, but make sure to rinse them well before use to remove excess salt.
- How can I make the recipe spicier?
You can add a finely chopped hot pepper or a bit of cayenne pepper.
- Can this dish be frozen?
Yes, the pea and mushroom dish can be frozen. Make sure to let it cool completely before placing it in airtight containers.

The pea and mushroom dish is not just a Lenten recipe, but also a versatile and delicious dish that can be enjoyed at any time. Try making it, and I promise you won't regret it! Enjoy your meal!

 Ingredients: 10 mushrooms, 500g green peas, 1 onion, 4 tablespoons oil, 2 tablespoons flour, 2 tablespoons tomato paste or 150ml broth, 1 teaspoon pepper, 1 teaspoon salt, 250ml water, 4-5 sprigs of parsley.

 Tags:  food with peas fasting food vegan recipe food with mushrooms