Chef’s Handyman Coated Blueberries with Mushrooms and Peas

In pasta dough coated blueberries with mushrooms and peas sounds daring, right! How nice the thought, travelling around the world, exploring new ingredients, bringing them home to create delicious recipes for my friends. Sometimes also nearby stores sell special ingredients or products, like these blueberry caramelli. The Chef’s Handyman team is delighted.

Coated blueberries with mushroom and peas

Bring salt water to the boil. Add the caramelli. Cook them for 10 minutes or cooked through.

Steam the peas and the asparagus. If no steamer is available, cook them also in salt water.

Heat olive oil in a non-sticking frying-pan with lid. Add the mushroom half and thyme. Close with the lid. Cook for some minutes. Remove the lid. Add the peas and the asparagus. Season the vegetables and the mushrooms to taste with salt and black pepper.

Place the caramelli on plates. Add the mushrooms, peas and asparagus. Sprinkle with olive oil. Garnish with the edible flowers and herbs.

Chef’s Handyman tip: Serve with wild garlic pesto.

Chef’s Handyman Coated Blueberries with Mushrooms and Peas

Shopping list for the caramelli with mushroom and peas for 4 serves: 40 caramelli, 30 mushrooms, 400 g or 15 oz. fresh peas (or frozen peas), 8 asparagus, edible flowers, lemon thyme, salt, black pepper, olive oil.

Bon appetite, yours Chef’s Handyman Team.