Put 200 g thawed frozen peas, 2 sprigs of mint, and some lemon juice into a blender.
Blend everything into a fine mousse.
Season the mousse with salt and pepper.
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Wraps with Pea Mousse and Hearty Mushroom Ragout
Wraps with Pea Mousse and Hearty Mushroom Ragout
Elisakocht
99 recipes
None
Easy
25 min
Spiciness
None
Difficulty
Easy
Time
25 min
Preparation
15 min
Cooking
10 min
Allergens
Vegetarian
Pescatarian
Halal
Lactose-Free
- Tortilla Wraps
2
- Thawed Frozen Peas
200 grams
- Fresh Mint Leaves
2
- Lemon Juice
- White Mushroom
150 grams
- Scallions
2
- White Balsamic Vinegar
2 tablespoons
- Cherry Tomato
- Salt
- Black Pepper
- Vegetable Oil
Elisakocht
99 recipes
None
Easy
25 min
Spiciness
None
Difficulty
Easy
Time
25 min
Preparation
15 min
Cooking
10 min
Elisakocht
99 recipes
11 Views
4 months ago
Translated
Especially when it's grey and gloomy outside, your plate can definitely be a bit more colourful! That's why we went for colourful wraps with pea and mint puree, strongly fried mushrooms, and aromatic cherry tomatoes – simple and really tasty.
None
Easy
25 min
Spiciness
None
Difficulty
Easy
Time
25 min
Preparation
15 min
Cooking
10 min
Allergens
Vegetarian
Pescatarian
Halal
Lactose-Free
- Tortilla Wraps
2
- Thawed Frozen Peas
200 grams
- Fresh Mint Leaves
2
- Lemon Juice
- White Mushroom
150 grams
- Scallions
2
- White Balsamic Vinegar
2 tablespoons
- Cherry Tomato
- Salt
- Black Pepper
- Vegetable Oil
You're all set. Yummy time!
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Slice 150 g fresh mushrooms.
Cut 2 spring onions into rings.
Heat some oil in a pan and fry the mushrooms until they get some colour.
Deglaze with 2 tbsp white balsamic vinegar and season with salt and pepper.
Let the ragout simmer until the vinegar has completely reduced.
Spread the pea and mint puree evenly on 2 ready-made tortilla wraps.
Add the heartily seasoned mushroom ragout on top.
Garnish the wraps with sliced spring onions and cherry tomatoes (to taste).
Roll up the wraps and serve them.
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