Shimeji mushrooms braised with Lupine Cress, Gastronomixs

Source: Gastronomixs

The Lupine Cress from Koppert Cress has a pronounced umami flavour that goes incredibly well with mushrooms.


  • 500 g shimeji mushrooms
  • 1 tray Lupine Cress
  • 50 g butter
  • salt

Preparation method

  • 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.

Serving suggestions

  • 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.

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