- 500 g shimeji mushrooms
- 1 tray Lupine Cress
- 50 g butter
- Separate the shimeji mushrooms and remove the sand.
- Melt the butter in a pan.
- Add the shimeji mushrooms and fry briefly.
- Cut the Lupine Cress and add it to the risotto.
- Remove from the heat immediately and season to taste with salt.
- As a component in a dish with poached halibut and sea vegetables.
- As a component in a dish with different preparations of green pea, spring onion, or rice.
Say yes to the cress