(For 4 portions)
- 4 bread buns with sesame seeds
- 250g cooked button mushroom
- 90g gorgonzola cheese
- ½ punnet Atsina Cress
- ½ punnet BroccoCress
- Cut the bread bun longwise with a serrated knife.
- Melt a little bit the gorgonzola cheese in a saucepan or microwave and mix it together with the cooked mushrooms.
- Cut one punnet of each cress and add it to the mix.
- Fill up the buns and finish with the left over cress.
Recipe: Franck Pontais
Say yes to the cress