Shiitake Tartines with Whipped Chèvre & Peas

Ingredients

For 2 servings

• 195 g shiitake mushrooms, sliced
• 78 g peas, blanched
• 98 g soft goat cheese
• 30 g crème fraîche
• 2 piece thick slices sourdough
• 2 piece radishes, thinly sliced
• 1 piece shallot, minced
• 6 g tarragon, chopped
• 15 g chives, sliced
• 1 piece lemon, zested and juiced
• 3 g Dijon mustard
• 14 g butter
• 3 g honey
• 30 g olive oil
• Flaky salt, to taste
• Black pepper, to taste

Method

1. 1

   Whip the goat cheese with the crème fraîche, Dijon, half the lemon zest and a little pepper until smooth.

2. 2

   Toss the radishes with the lemon juice, honey and a pinch of salt to lightly pickle.

3. 3

   Toss the blanched peas with the chives, half the tarragon, a drizzle of oil and salt.

4. 4

   Fry the shiitake in oil and butter until well browned, add the shallot and cook until soft, then season with the remaining lemon zest.

5. 5

   Brush the sourdough with oil and toast until golden.

6. 6

   Spread with the whipped goat cheese, top with the herbed peas and warm shiitake, and finish with pickled radish and tarragon.