Mushroom Toast With Pea Purée Recipe (2024)

Delicious toasts! We used baby bellas, a firm sourdough rye as the base. Next day the leftover pea puree and sauteed mushrooms made a terrific risotto. I sweated an onion in olive oil, added rice, then white wine. Started adding chicken stock. Twelve minutes later the puree & mushrooms went in, plus 2T nutritional yeast (for Parmesan-like flavor). Finished to al dente and garnished with baby arugula, no cheese. One of our best risottos ever.

Tasty. I topped it off with sea salt.

I was not a fan of this, which was really a bummer because I really like toast for a light dinner. I think maybe peas taste a lot sweeter than I was expecting? I’d be willing to try it again with maybe beans or edamame, or even just the sautéed mushrooms.

Cooked this tonight with frozen edamame and frozen spinach--we didn't have enough of either--and it was really delicious.

Added thyme and sherry to the mushrooms and a touch of lemon zest to peas and mushrooms before serving. No toast needed. Beautiful with a slice of manchego between the peas and mushrooms, per another’s suggestion. Fresh tarragon for the purée makes all the difference! Delicious.

Loved this to make a light lunch. I added a fried egg - fried in the same pan as the mushrooms were cooked. Fresh peas from the garden with lemon, mint, basil and a little salt, cremini mushrooms and slices of emmer miche for the bread. Perfect!

Be sparing with lemon juice. Don’t use a flavored olive oil. Try melted butter. Instead.It gets cold quickly. So put it in the top of a double boiler and keep hot till serving.

i had a bunch of overripe avocados so made this over avocado toast instead. added a poached egg, which made a lovely breakfast.

Not bad if you add a lot of crushed red pepper and a runny egg on top.

We loved this!!! Definitely best with a good hearty bread, and if you want to mix it up a bit try substituting with pesto and thinly sliced aged cheese (we used Oscar Wilde!) on the toast before adding the mushrooms. Delicious!

I really enjoyed the brightness of the lemon in the pea puree. I didn't have tarragon so used parsley and thyme from the garden. I might consider adding some onions to the mushrooms and a thin slice of manchego cheese between the pea puree and the mushroom might be a nice addition next time.

Crimini and garlic slow sauteed + edamame (hoarding the last of the frozen peas in quarantine) blended with good EVO and some basil over toasted and buttered Ezekiel bread = healthy(ish) tasty mid-day snack and leftovers for breakfast!

I was not a fan of this, which was really a bummer because I really like toast for a light dinner. I think maybe peas taste a lot sweeter than I was expecting? I’d be willing to try it again with maybe beans or edamame, or even just the sautéed mushrooms.

Try a bit of grated Parmesan on top.

And maybe a touch of Marsala in the mushrooms

Wonderful! Used fresh english peas and large cremini from the market. Left out the tarragon because I wanted the peas to shine. Which they did indeed! Put it all on toasted sourdough bread and, along with some other market inspired fare, it made an amazing antipasti dinner!

Delicious toasts! We used baby bellas, a firm sourdough rye as the base. Next day the leftover pea puree and sauteed mushrooms made a terrific risotto. I sweated an onion in olive oil, added rice, then white wine. Started adding chicken stock. Twelve minutes later the puree & mushrooms went in, plus 2T nutritional yeast (for Parmesan-like flavor). Finished to al dente and garnished with baby arugula, no cheese. One of our best risottos ever.

Cooked this tonight with frozen edamame and frozen spinach--we didn't have enough of either--and it was really delicious.

Tasty. I topped it off with sea salt.