Smashed green peas with poached mushroom and tofu

Smashed green peas with poached mushroom and tofu

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  • 4
  • Easy
  • Health conscious Pescatarian
  • 15 minutes
  • 15 hour
  • Raats Original Chenin Blanc 2009
  • Buy Ingredients Here


  • 3x10 g sachets instant miso broth
  • 200 g shimeji mushrooms
  • 297 g block of tofu, cubed
  • 200 g fresh green peas, blanced
  • For serving
  • 1 handful of edamame beans

Cooking Instructions

Add the instant miso broth to a saucepan of boiling water and simmer gently until dissolved and fragrant.
Add the mushrooms and blocks of tofu and gently poach for 5 to 10 minutes, or until the mushrooms are tender and juicy.

Smash the peas with a potato masher or blend coarsely, then spoon onto each dish and top with a ladleful of tofu-and Japanese mushroom miso essence.
Scatter over the edamame beans and serve.
Cook’s note: Instant miso broth is available from Asian supermarkets or speciality delis.

TASTE’s take:
Substitute the shimeji mushrooms with any others of your choosing in this simple yet elegant recipe.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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