Lisa Faulkner served up tasty mushroom burgers with blue cheese, asparagus, and sweet potato wedges to start the new year on John and Lisa’s Weekend Kitchen.
The ingredients are: 4 large portobello mushrooms, stalks removed, 20g butter, 250g asparagus, any tough ends trimmed, 40g pea shoots and 150g blue cheese or 150g vegan cream cheese with herbs.
For the sweet potato wedges: 700g sweet potatoes, cut into wedges and 1 tbsp olive oil.
For the asparagus salad: 250g asparagus, any tough ends removed, 40g pea shoots, washed, 5 tbsp olive oil, 1 large tbsp white wine vinegar and 1 heaped tsp dijon mustard.
To serve: Brioche burger buns, halved.