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Print Recipe
Pea Gratin with Mushrooms and Ham Recipe
Hello! I came to you today with a fantastically delicious pea gratin. My husband was moaning, mooing and purring with pleasure, and it is difficult to surprise him - believe me - after my daily new experiments in the kitchen. Simple additions to peas, easy to prepare, available by product - that's how I can describe this gratin... Come, try to cook and delight your loved ones!
Prep Time 10 minutes
Cook Time 120 minutes
Servings
Ingredients
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 "peas halves, no pre-soaking" so I just added water to the saucepan. The ratio: 1 part of peas and 3 parts of water and boiled 1 hour, until willingness. 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 "peas halves, no pre-soaking" so I just added water to the saucepan. The ratio: 1 part of peas and 3 parts of water and boiled 1 hour, until willingness.
Do NOT add salt!
  2. Onions cut into small cubes and mushrooms - plates. (I took brown champignons -they are more fragrant, but you can use other mushrooms) Heat the butter (vegetable) in a frying pan and fry the onion slightly first, and then add the mushrooms and fry all together until the liquid evaporates. Remove from heat.
    Onions cut into small cubes and mushrooms - plates.
(I took brown champignons -they are more fragrant, but you can use other mushrooms)
Heat the butter (vegetable) in a frying pan and fry the onion slightly first, and then add the mushrooms and fry all together until the liquid evaporates.
Remove from heat.
  3. Ready chickpeas drain in a colander and rinse it with cold water. Measure 4 tablespoons of cooked peas in a separate bowl and puree them together with cream-fresh or very thick sour cream. Peas here is a thickener for gratina. If the sour cream is not very thick, just reduce its amount to 80-100 ml.
    Ready chickpeas drain in a colander and rinse it with cold water.
Measure 4 tablespoons of cooked peas in a separate bowl and puree them together with cream-fresh or very thick sour cream. Peas here is a thickener for gratina.
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 cooked ham (I used ham to Prosciutto) cut into thin strips. Mix remaining ready peas with parsley, ham and mushrooms, add sour cream and pea sauce. And only after that - good salt and pepper!!!
    Finely chop the parsley leaves. Ham or other cooked ham (I used ham to Prosciutto) cut into thin strips.
Mix remaining ready peas with parsley, ham and mushrooms, add sour cream and pea sauce.
And only after that - good salt and pepper!!!
  5. Lightly grease the ceramic mold with oil, put the whole mixture into it and sprinkle with a small amount of grated cheese. Close the form with a lid or foil and place 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 rosy.
    Lightly grease the ceramic mold with oil, put the whole mixture into it and sprinkle with a small amount of grated cheese. Close the form with a lid or foil and place 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 rosy.
  6. This gratin is recommended to be served with a salad of fresh vegetables. Bon appetit! Cook with relish!
    This gratin is recommended to be served with a salad of fresh vegetables. Bon appetit! Cook with relish!

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