Split pea mash and sautéed mushroom toasts

Rinse the 120 g of split peas under cold water in the colander. Dried split peas don't need soaking.

Put the peas in the saucepan, cover with plenty of cold water and add 1 onion, peeled and halved. Bring to a boil, then let them simmer over low heat, uncovered or half covered, until they mash easily. Only salt at the end.

While the peas cook, thinly slice the second onion, mince the garlic, then wash and slice the mushrooms. Finely chop the 2 bunches of parsley.

Heat the olive oil in the skillet over high heat. Add the mushrooms and don't stir for 3 min, then stir until golden and the water has cooked off.

Turn down to medium heat, add the sliced onion and sauté it for 5 min. Add the garlic for the last 2 minutes, then season with salt and pepper and stir in half the parsley.

Drain the peas, remove the cooked onion half and mash them with a fork in the bowl. Season with salt and pepper and add a little cooking water if the mash is too thick.

Toast the 2 pieces of country bread until nicely golden and crispy.

Spread the pea mash on the bread, top with the mushrooms and finish with the rest of the parsley. Serve right away.