Minty green puree with oyster mushrooms

Minty green puree made of string beans, peas and potatoes, aromatized with mint is a perfect summer side dish.
Pink oyster mushrooms that I grow in the bushes near the gardens are matching perfectly with the green puree.

Ingredients for marinated oyster mushrooms:

• 250 g of pink oyster mushrooms
• 2 tablespoons of olive oil
• 2 teaspoons of soya sauce
• 1 teaspoon of rice vinegar
• ¼ teaspoon of black pepper
• a pinch of sea salt
• a twig of rosemary

Ingredients for minty bean puree:

• 100 g of peas
• 200 g of string beans
• 200 g of potatoes
• 2-3 mint leaves
• ½ teaspoon of sea salt
• a splash of lemon juice
• a few leaves of purple salad
• daisies
• chives

Preparation:

1. Mix olive oil, soya sauce, rice vinegar, black pepper and sea salt in a small bowl.
   
2. Clean and wash the mushrooms.
   
   Place them in a plastic bag and pour the marinade over. Place it in a fridge for at least two hours or preferably overnight.
   
3. Place peas, peeled and cubed potatoes and string beans in a pot. Cover with water and add salt.
   
   Boil it for 30 minutes, or until the vegetables are tender.
4. Drain the vegetables and place it in the food processor. Add mint leaves, a splash of lemon juice and salt to taste.
   
   Blend it until getting a smooth puree.
   
5. Heat up the nonstick pan and roast the marinated mushrooms with a twig of rosemary, for a few minutes on both sides.
   
6. Plate the puree and mushrooms on top of the purple salad and decorate it with chives and daisies.