– 2 Brioche Burger Buns
– 2 Large Portobello Mushrooms
– 1 crushed Garlic Clove
– 20g Rocha Pear Pickles
– 2 tbsp English Mustard
– 20g Fried Onions
– 50g Butter
– Q.B. Extra Virgin Olive Oil
– Q.B. Salt
– Q.B. Pepper

Step 1

Cut the burger buns in half, butter them and toast.

Step 2

In a hot pan, cook the whole mushrooms (seasoned with salt and pepper to taste)
with a little olive oil, butter, and a crushed garlic clove. Set aside.

Step 3

On a plate, spread mustard on the toasted burger buns, place fried onions on
the base, then the mushrooms. Finish with Rocha pear pickles to taste and close the buns.