Mixed mushrooms with green peas and cauliflower rice
- 150 g shiitake
- 150 g pioppino
- 1 small head cauliflower in rosettes
- 300 g green peas
- fresh herbs (mint, lemongrass, coriander)
- garlic salt
- oil, salt and pepper
Steam the green peas and set to one side. Sauté the mushrooms in a little oil and season with salt and pepper.
Break the cauliflower into florets and use a food processor to chop to the size of rice grains. Cook in a covered pan with a little water (max. 100 ml).
Once cooked, season with garlic salt and fry.
Finely chop the fresh herbs and stir gently into the combined cooked ingredients.