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Split Pea Purée with Mushrooms

A simple, tasty recipe any home cook can pull off! If you love meatless dishes and watch your figure, this one's for you. Quick to make, easy, and very tasty — this recipe is all upsides. Serve it for breakfast or as a lunchtime side dish, with goulash, for example.

EkaterinaAuthor avatar
Recipe author
Pea puree with mushrooms
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 26 % 5 g
Fats 16 % 3 g
Carbohydrates 58 % 11 g
86 kcal
GI: 100 / 0 / 0
    1. Rinse the peas. Put them in a pot, cover with water, and set them on to cook. As soon as a foamy layer forms, skim it off with a slotted spoon. To speed things along, you can add a little sunflower oil — and note that young peas cook down faster than old ones. 2. While the peas cook, prep the mushrooms and onion. Wash, clean, and dice them, then sauté in oil. 3. Once the peas are done, combine them with the mushrooms and onion. Blend into a purée. Season with salt and ground black pepper.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Dried green peas, whole, uncooked - 340  kcal/100g
  • Split peas, raw, hulled - 348  kcal/100g
  • Split peas, boiled - 115  kcal/100g
  • Chickpeas, dried, uncooked - 360  kcal/100g
  • Cowpeas, dried, uncooked - 343  kcal/100g
  • Cowpeas, dried, boiled - 76  kcal/100g
  • Dried peas - 322  kcal/100g
  • Peas - 298  kcal/100g
  • White mushrooms - 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

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