Garlicky Mushroom Pea Toast

Adapted from one of my favorite Sam Sifton no-recipe recipes. What drew me to it was the unexpected construction of peas and mushrooms on toast. I personally had not seen it before and was instantly curious. I have since modified from his original version which is that I share with you today, but I keep the integrity of his no-recipe recipe format which is personally my favorite and least stressful way to cook.

RECIPE

Take a couple cups of frozen peas and place them in a bowl. Fill with very hot water for about 5 minutes to get them warm and cooked through, then drain them off and whiz them in a food processor with about 2 tablespoons of olive oil, some lemon juice and some chives, until it resembles a thickish purée. Next, sauté about 16 ounces thick-sliced crimini mushrooms over medium heat (count on about three-four mushrooms per person depending on how big/small they are) in 3-4 tablespoons of butter with around 4 cloves of minced garlic. Cook them down until golden, this will take some time, be patient, but don’t burn them. Once golden, remove from heat and add a couple tablespoons soy sauce and toss. Finally, make toast from hefty slices of your favorite bread, spread them with the pea purée, top with the mushrooms, grated parm and more chives and — voila lunch!