Heat a large non-stick pan over medium heat.

In a bowl combine the 2 tablespoons of the olive oil, balsamic vinegar, soy sauce and paprika. Add a small splash of oil to the pan. Dip each mushroom into the sauce, turning it over to coat both inside and out and arrange the mushrooms gill side down in the pan.

Cover the pan and cook for a couple of minutes on this side then flip them over and cook a couple minutes more on the other side. They’re done when they’re nicely brown and soft all the way through. Be careful not to let them burn. Remove them to a plate.

Meanwhile prepare the mint-pea pesto. If using frozen peas first blanch them in boiling water to thaw. Add the peas, mint, walnuts, garlic, zest and juice of the lemon, remaining 2 tablespoons of olive oil, miso paste and salt to a small food processor and pulse until you have a thick pesto.

Assemble the sliders with the mint-pea pesto, mushrooms, rocket, tomato and red onion slices.