We start with the pesto, which needs some preparation. Thaw the peas, you can do this in the bag on the counter, but usually you want to do it a bit faster so put them in a colander above a pan with boiling water. If you shake them every now and then they are ready to go within 10 minutes. In the meantime, you can already tackle your basil plant and not only strip it of its leaves but also of its stalks, everything goes into the pesto! Remove the leaves from the stem, chop them coarsely and put them aside for now. You can also prepare the lemon rind, grate it on your fine grater. Do not grate the white with it, it is bitter.

Now we are going to crush the peas, this can be done in a food processor or with a hand blender. To make the mashing a bit easier and to boost the taste you should add a good dash of olive oil to the mixture. The stalks of the basil can now also be mixed in (if you use a hand blender, it is useful to first shred them a little). Now blend the cheese and lemon rind into the pesto; after mixing for a while this becomes a nice mass. Now the basil leaves can be added to the mix, don't blend them too long, the eye wants something too. Always taste it of course and add salt and pepper to taste.

Before we start playing with fire, we just need to cut the sourdough bread into thick slices of 1.5 to 2 cm. Roughly chop the garlic cloves and place them in a container. 

Oyster mushrooms can also be cut into 'medallions': cut off the bottom half cm of the mushroom and discard it. Then the whole stem can be cut into 1 cm slices. The top and bottom of the medallion can be cut crosswise as you would do with a scallop. Put these in a tray and take all the preparations to The Bastard.

As soon as The Bastard at 220 °C, put some olive oil on the bread slices and toast them on the grill, a little crunch is always good, and small black pieces always give a lot of flavour, just think of a good pizza. While you are doing this you can The Bastard Get a pan and put it on the grill. Put a knob of butter in the pan and let it melt until it is brown and starting to bubble. You can add the garlic to the butter for extra flavour, and let it simmer for a minute or so. Now add the mushroom medallions and the stems to the pan and let them brown on both sides. Now add the white wine and soy sauce to the medallions. Leave the whole thing on the grill for another 8 minutes or so. In the meantime, don't forget to check your bread, of course!

Take a piece of bread and spread it well with the pea pesto, put some of the stems on the pesto and on top of that the mushroom 'scallops'.

For your non-vegan friends: if you really want to go wild, sprinkle these super appetizers with some cubes of fried bacon.