Pea salad with milk and mushroom sauce
3 servings
15 minutes
Pea salad with milk-mushroom sauce is a simple yet incredibly tasty dish of European cuisine. It combines the tenderness of milk with the rich aroma of dried mushrooms, creating a sauce that harmoniously complements the sweet taste of peas. This salad can be a great addition to main dishes or a light snack on its own. Its roots go back to traditional European cuisine, where mushrooms were often used to enrich sauces. Due to its ease of preparation and availability of ingredients, this salad can be easily adapted by adding fresh herbs or spices to taste. It's important to let the sauce cool slightly for its flavor to fully develop in combination with the peas, creating a soft and balanced texture. An ideal option for those who appreciate natural products and rich flavor combinations.
1
Pour wheat flour, potato starch, dried mushrooms, garlic, onion, dill, parsley, salt, and black pepper with cold milk and mix thoroughly.
- Wheat flour: 1 tablespoon
- Potato starch: 1 tablespoon
- Dried mushrooms: 1 tablespoon
- Garlic powder: pinch
- Onion powder: 1 teaspoon
- Dried parsley: 0.5 teaspoon
- Ground black pepper: to taste
- Milk: 100 ml
2
Put on the fire and bring to a boil. Cook for 3-5 minutes, stirring constantly.
3
Let the sauce cool, add it to the peas, and mix everything.
- Dried peas: 100 g
4
You can also use ready-made sauce powder as a dressing by adding milk and preparing it in a similar way.
- Milk: 100 ml
