Portabello Burger with OCEANFRUIT Midsommar sea salad

Step 1/5

• 1 tsp horseradish

• 1 fine grater

If using fresh horseradish, finely grate it so that you have 1 tsp. Pre-prepared horseradish is also ok!

Step 2/5

• 2 tbsp vegan mayonnaise

• 1 bowl (small)
• spoon

In a small bowl, stir the horseradish through the vegan mayo.

Step 3/5

• 2 portobello mushrooms
• salt
• pepper
• olive oil (for frying)

• 1 frying pan

Meanwhile, gently heat the oil in a frying pan so as not to smoke it. Fry the mushrooms for a few minutes on each side and season to taste.

Step 4/5

• 2 burger buns

• 1 frying pan

Halve the burger buns and toast the insides in the same frying pan used to cook the mushrooms. Then, spread the horseradish mayo onto the bun halves.

Step 5/5

• parsley (for garnish)
• garden cress (for garnish)
• 100 g Midsommar seaweed salad from OCEANFRUIT

• 1 plate (for serving)

Time to assemble! Put one mushroom on each bottom burger bun, top with Midsommar seaweed salad, and then the parsley, cress and any extra horseradish. Prepare to get messy and enjoy!

Enjoy your meal!