Split Pea Puree W Shitakes Recipe

Have you ever craved the kind of comfort food that gives you a warm, nostalgic hug but still thrills you with a hint of gourmet flair? That’s precisely the vibe I get every time I whip up this Split Pea Puree with Shiitake Mushrooms. It’s like curling up with a cozy blanket, but you know, way more delicious!

I adore making colorful, lively dishes, and my Shiitake Mushroom Split Pea Purée is a dish that is, in my mind, a perfect blend of hearty and earthy flavors. I think the combination of dried split peas simmered in richly flavored vegetable broth, with vegetables like carrots, that have been slow-cooked until sweet, along with aromatic garlic, sweet onions, and sautéed shiitake mushrooms—lightly dressed in soy sauce and fresh thyme, going in at just the right moment—makes for a purée that hits all the flavor notes.

Split Pea Puree W Shitakes Recipe Ingredients

• Split Peas: Rich in protein and fiber, perfect for a creamy, hearty base.
• Vegetable Broth: Adds depth and savory notes, while being low-calorie.
• Garlic: Provides a pungent aroma and enhances the overall flavor.
• Olive Oil: Heart-healthy fat, balances flavors, and aids in sautéing.
• Shiitake Mushrooms: Offers umami richness and a meat-like texture.
• Thyme: Aromatic herb, adds earthy notes and enhances freshness.

Split Pea Puree W Shitakes Recipe Ingredient Quantities

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• 1 cup dried split peas
• 4 cups vegetable broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1/2 pound fresh shiitake mushrooms, sliced
• 2 tablespoons butter
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• 1 teaspoon fresh thyme leaves

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How to Make this Split Pea Puree W Shitakes Recipe

1. Wash the split peas in cold water until the water runs clear. In a large pot, combine the peas and vegetable broth. Bring to a boil, and then reduce the heat to a low simmer. Cook the peas uncovered for about 25-30 minutes until they are tender.

2. In another skillet, warm the olive oil over medium heat. Toss in the diced onion and sauté until softened, about 5 minutes. Stir in the minced garlic and continue cooking for another minute.

3. Combine the cooked onions and garlic with the split peas in the pot. Season with salt and black pepper to taste. Let the mixture cool a bit.

4. After allowing the pea mixture to cool a bit, pour it into a blender and puree until smooth, or use an immersion blender and do the same. Return the puree to the pot from whence it came, and keep warm over low heat.

5. In a clean frying pan, melt the butter over medium-low heat. Add the shiitake mushrooms sliced and cook until they’re just tender, about 5-7 minutes.

6. Mix the soy sauce, lemon juice, and fresh thyme leaves in with the mushrooms. Cook for another 1-2 minutes, until the mushrooms are well coated and any liquid is absorbed.

7. To serve, spoon the puree of split peas onto plates or bowls and complement with the sauteed mushrooms.

8. If desired, garnish with extra thyme leaves and a drizzle of olive oil. Serve right away.

9. If necessary, adjust the seasoning; add more salt or pepper to taste.

10. Relish your tasty Split Pea Puree with Shiitakes, reveling in the flavors and smoothness that make this a wonderful dish.

Split Pea Puree W Shitakes Recipe Equipment Needed

1. Large pot
2. Skillet
3. Frying pan
4. Blender or immersion blender
5. Wooden spoon or spatula
6. Measuring cups
7. Measuring spoons
8. Sharp knife
9. Cutting board
10. Bowls or plates for serving

FAQ

• Q: Can I use other types of mushrooms besides shiitakes?A: Yes, you can substitute other mushrooms like cremini or button mushrooms, but shiitakes add a unique flavor.
• Q: Is there a way to make this recipe vegan?A: Yes, just substitute a plant-based alternative for the butter to keep it vegan.
• Q: How do I store leftover split pea puree?A: Either place it in an airtight container in the fridge for up to 3 days or longer, freeze it for add more storage time, and you’ve got lunch, my friend.
• Q: What can I serve with split pea puree?A: It’s tasty with crunchy bread, a side salad, or as a base for grilled vegetables.
• Q: Do I need to soak the split peas before cooking?A: It is not necessary to soak them, but it is advisable to rinse them under cold water just prior to cooking.
• Q: Can I use chicken broth instead of vegetable broth?A: Yes, you can replace with chicken broth for a non-vegetarian version.
• Q: Can I make this recipe in advance?Certainly, the puree can be made the day before and warmed through slowly before it is served.

Split Pea Puree W Shitakes Recipe Substitutions and Variations

For the 1 cup dried split peas: substitute with 1 cup of red lentils for a quicker cooking time and a somewhat different texture.
For the 4 cups vegetable broth, you can use chicken broth or water with a tablespoon of miso paste for a different flavor profile.
For the 2 cloves of garlic, that have been minced, substitute with 1/2 teaspoon of garlic powder.
If you don’t have olive oil, try using avocado oil or coconut oil for a different flavor and nutritional profile. Both oils are good substitutes.
For the 1 tablespoon soy sauce: substitute with tamari or liquid aminos for a gluten-free option.

Pro Tips

1. Rinse Thoroughly Ensure you rinse the split peas multiple times under cold water to remove any debris and to reduce the foam during cooking. This will result in a cleaner and smoother puree.

2. Cooking Time Adjustment If the split peas are not tender after the initial 30 minutes, continue simmering them for an additional 10-15 minutes. Older peas can take longer to cook.

3. Mushroom Care For deeply flavorful mushrooms, consider using only the caps of the shiitake mushrooms and save the stems for making vegetable broth in another dish. This enhances the texture and reduces cook time.

4. Flavor Infusion Let the thyme, soy sauce, and lemon juice mixture sit with the mushrooms off the heat for a few minutes after cooking. This allows the flavors to meld better before serving.

5. Serving Presentation For a refined touch, use a ring mold to shape the split pea puree on the plate. Top with the sautéed mushrooms and sprinkle a few thyme leaves for a professional presentation.