Smashed Peas, Miso Mushrooms and Goat's Cheese on Toast

Because avocado toast is so “done”, I thought I’d try something different.

SERVES: 2

Ingredients

250g button mushrooms

1 tbsp rapeseed oil

3 tsps miso paste

3 tbsps boiling water

240g frozen peas

1 tbsp fresh lemon juice

2 tbsps greek yoghurt

2 big slices bread

60g goats curd or soft goats cheese

Rocket and fresh coriander to serve

Method

Finely dice the button mushrooms. Heat the olive oil in a pan and add the mushrooms. Sauté until soft and browning.

Boil the peas, strain and add to a food processor with 2 tbps of yoghurt, the lemon juice and plenty of salt and pepper. Blitz into a vibrant smooth green puree. You can also leave the peas more textured f you prefer.

Add the miso paste to a small bowl and gently add the water stirring until the paste has dissolved. Once the mushrooms begin to turn brown, add the miso and continue to fry until the liquid reduces.

Toast the bread, I personally like thick sourdough for this, and top with the fresh pea puree and a generous helping of warm mushrooms. Finally, crumble goat’s cheese on top, before finishing with fresh rocket and coriander.

Perfect for a different kind of  brunch, or as open sandwich for summer and spring lunches.