Mushroom Toast with Pea Purée

🥘 Ingredients

• lemon juice
• mushrooms
• olive oil
• peas (frozen)
• tarragon leaves

🍳 Cookware

• food processor

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   This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.
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   Take a bag of frozen organic peas and heat them in a little bit of boiling water for a couple of minutes to get them warm and cooked through, then drain them off and whiz them in a food processor with a hit of olive oil , some lemon juice and, if you have any, some tarragon leaves , until it resembles a thickish purée. Next, sauté a bunch of thick-sliced portobellos (count on about two mushrooms per person) in a lot of butter with a little bit of garlic. Really cook those down. Finally, make toast from hefty slices of your favorite bread, spread them with the pea purée, top with the mushrooms and — dinner!

   peas (frozen), olive oil, lemon juice, tarragon leaves, mushrooms
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   Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.