Recipe
Ingredients
2 cups arbol rice
6 cups vegetable stock
2 ½ cups peas
150g portobello mushrooms
½ shallot
½ lemon
3 garlic cloves (minced)
1 sprig thyme
½ cup parmesan cheese
5 tbsp butter
2 tbsp olive oil
5g salt
2g black pepper
Preparation
Step 1: Pea Purée
1. Take about 2 cups of fresh green peas (you may also use store bought frozen) and blanch them in hot salted water for 3 minutes.
2. Drain them and then add them to a blender with a quarter cup of the water you cooked them in.
3. Squeeze in the juice of half of a lemon, a tablespoon of butter, a half a tablespoon of fresh mint and blend until smooth. (if it is too thick use as much water as needed to thin it out)
4. Add a pinch of salt and pepper to taste
5. Run the pea puree through a strainer and set it in a container over ice water to cool down immediately.
6. Once cooled down store pea purée into a squeeze bottle.
Step 2: Mushrooms
1. In a preheated pan, add a tablespoon of olive oil.
2. Add in mushrooms and sauté until slightly tender. (about 3 minutes)
3. Add salt and pepper to taste.
Instructions:
1. In a separate sauté pan heat up 4 tablespoons of butter
2. Add in your sautéed mushrooms, and your cooled off arbol rice to the pan
3. Add ½ a cup of peas
4. Add reserved vegetable stock (2 cups) to cover and bring to a simmer
5. Add in a sprig of thyme and let it steep for extra flavor (optional)
6. Add in a cup of pea puree combine well using a plastic spatula
7. Grate Grano Pado Cheese (roughly a ¼ cup)
