We had this for dinner tonight and thought it was definitely good enough to share. So simple, light and flavourful. This is the kind of dish that is perfect for a long summer lunch/ dinner. Out in the garden, especially when you’ve a few courses planned. Ideally, a low maintenance starter is a great way to kick things off in the kitchen.
It’s a attractive looking plate and the mushrooms can be done anyway you prefer. Here I have put the easiest, but you could easily add a splash of sherry, like Pedro Ximenez, or balsamic vinegar, even a dash of good tamari, to the pan just before they’re done. The mushrooms will absorb the liquid and caramelise even better.
We had this in the garden with Dad, we’ve loved visiting Durham of late, such a beautiful county and have recently been up to Banborough castle and beach for a look around. It was a sunny day with stunning views, I love the castle, perched above the coastline. We built a massive sand dragon with seaweed for flames and mussel shell claws. I think we’re missing Wales! We’ll be back there soon. Dad lives in the countryside, not far from Yorkshire and we’ve loved walking around the local forests and fields. One a good day, the countryside just comes alive. I’m cooking quite a lot at the minute, so it’s great to get out in the fresh air and sunshine.
You can use those gorgeous King Oyster Mushrooms here, if you can find them. I happily settled for portobellos. I use frozen peas, but fresh peas would have been even more amazing. Grab a podder and go for it!!
The Bits – For 2 as starter
3-4 Large Portobello Mushrooms (cut into thick slices)
1 tbs olive oil
125g garden peas
2 small spring onions (finely sliced)
2 tbs olive oil
100ml boiling water
200g garden peas
8 mint leaves
1 tbs olive oil
2 pinches sea salt
1 pinch black pepper
Fresh mint, pea shoots or even edible flowers
In a small sauce pan on medium heat, add the oil and sweat the onions with a pinch of salt and pepper for 5 minutes. When they are soft, add the peas and boiling water, turn the heat to high. Put a lid on and boil for 3 minutes. Transfer to a blender and blitz until smooth. Pour back into the saucepan and set aside.
In a small frying pan on high heat, add the peas, water and mint, boil for 2 of minutes. Drain and plunge into cold water. Drain again and in a small bowl, crush the peas with a fork, mix in the oil, salt and pepper.
Cut the mushroom into 1/2 inch slices.
Heat oil in a large frying pan on medium high heat, and sear the mushrooms for 1-2 minutes on each side. They should be golden brown and tender. Now pour in the pedro ximenez/ balsamic and cook until it has evaporated, another 30 seconds to minute, flipping the mushrooms to coat them.
Heat your pea puree back up.
On a warm plate, spoon on the pea puree, place the mushrooms nicely on the puree, scatter with the crushed peas and herbs. Garnish with herbs or pea shoots, sprinkle with salt and pepper. Serve immediately.