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 Pea Gratin with Mushrooms and Ham Recipe
Hi! Today I came to you with a fantastically delicious pea gratin. My husband moaned, mumbled and purred with pleasure, and it's hard to surprise him - believe me - after my daily new experiments in the kitchen. Simple pea supplements, easy to prepare, available by product - that's how I can describe this gratin... Come, try to cook and please your loved ones!
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Polish Cuisine
Prep Time 10 minutes
Cook Time 120 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Polish Cuisine
Prep Time 10 minutes
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Peas should be prepared according to the instructions on the package. If necessary, pre-soak in cold water overnight. I had "pea halves, without pre-soaking," so I just added water to the pan. Ratio: 1 part peas and 3 parts water and cook for 1 hour, until tender. DO NOT add salt!
    Peas should be prepared according to the instructions on the package. If necessary, pre-soak in cold water overnight. I had "pea halves, without pre-soaking," so I just added water to the pan. Ratio: 1 part peas and 3 parts water and cook for 1 hour, until tender. DO NOT add salt!
  2. Cut the onion into small cubes, and the mushrooms into plates. (I took brown mushrooms - they are more fragrant, but you can use other mushrooms) Heat the butter (vegetable) in a frying pan and first lightly fry the onion, and then add the mushrooms and fry everything together until the liquid evaporates. Remove from the heat.
    Cut the onion into small cubes, and the mushrooms into plates. (I took brown mushrooms - they are more fragrant, but you can use other mushrooms) Heat the butter (vegetable) in a frying pan and first lightly fry the onion, and then add the mushrooms and fry everything together until the liquid evaporates. Remove from the heat.
  3. Put the finished chickpeas in a colander and rinse with cold water. Measure 4 tablespoons of boiled peas in a separate bowl and mash them together with cream - fresh or very thick sour cream. Peas here serve as a thickener for gratin. If the sour cream is not very thick, just reduce its amount to 80-100 ml.
    Put the finished chickpeas in a colander and rinse with cold water. Measure 4 tablespoons of boiled peas in a separate bowl and mash them together with cream - fresh or very thick sour cream. Peas here serve as a thickener for gratin. If the sour cream is not very thick, just reduce its amount to 80-100 ml.
  4. Finely chop the parsley leaves. Ham or other boiled ham (I used ham for prosciutto) cut into thin strips. Mix the remaining peas with parsley, ham and mushrooms, add sour cream and pea sauce. And only after that - thoroughly salt and pepper!!!
    Finely chop the parsley leaves. Ham or other boiled ham (I used ham for prosciutto) cut into thin strips. Mix the remaining peas with parsley, ham and mushrooms, add sour cream and pea sauce. And only after that - thoroughly salt and pepper!!!
  5. Lightly lubricate the ceramic mold with oil, put the whole mixture into it and sprinkle with a small amount of grated cheese. Cover the mold with a lid or foil and put it in a preheated oven for 15 minutes. After that, remove the lid (foil), reduce the heat to 180 * C, sprinkle with grated cheese again and bake until the cheese is browned.
    Lightly lubricate the ceramic mold with oil, put the whole mixture into it and sprinkle with a small amount of grated cheese. Cover the mold with a lid or foil and put it in a preheated oven for 15 minutes. After that, remove the lid (foil), reduce the heat to 180 * C, sprinkle with grated cheese again and bake until the cheese is browned.
  6. This gratin is recommended to be served with a salad of fresh vegetables. Enjoy your meal! Cook with taste!
    This gratin is recommended to be served with a salad of fresh vegetables. Enjoy your meal! Cook with taste!
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