Sautéed Mushrooms & Pea Shoots with melted Goat’s Cheese on Sourdough

You Will Need

  • 4 slices of multigrain sourdough
  • 100g small chestnut mushrooms, sliced
  • 15g butter
  • 1 tsp olive oil
  • ½ bag (35g) pea shoots
  • 75g – 100g goat’s cheese
  • Freshly ground black pepper


Feeling hungry? Perfect! This could be an ideal sandwich for you – fully loaded with sautéed mushrooms, pea shoots and melted goat’s cheese. Wow your friends and family with this super simple tasty dish.



  1. Heat the butter and oil in a medium frying pan, add the mushrooms and sauté for 4 – 5 minutes until soft and tinged with brown.
  2. Meanwhile, toast the sourdough bread slices.
  3. Add the pea shoots to the mushrooms, stir and allow to wilt slightly, crumble over the goat’s cheese and let the heat just begin to melt the cheese. Using a large spoon top the mixture onto the toasted sourdough. Serve with cracked black pepper.

Prep time: 5 minutes
Cook time: 7 minutes
Difficulty: Easy
Serves: 2