ingredients:
- 2 cups mixed mushrooms (Oyster, Shiitake, Lions Mane and Cinnamon Cap)
- 1 tablespoon olive oil
- 1/2 red onion (minced)
- 1/2 small avocado
- Juice of 1/2 a lemon
- 1 teaspoon vegan mustard (most yellow mustard is vegan)
- Pinch of salt
- 1 teaspoon red wine vinegar
- 1 teaspoon sugar
Preparation:
- Step 1:
Wash and dry the spinach. Mince the onion and set aside. Mash avocado into a paste. - Step 2:
Heat 2 teaspoons of oil until hot. Sauté the mushrooms until soft and season with salt. Remove from pan and set aside to cool down. - Step 3:
Once the mushrooms cool down, dice them into fine pieces. - Step 4:
In a medium bowl, mix together the minced red onions, avocado mash, lemon juice, vegan mustard, and sautéed mushrooms. - Step 5:
Spoon the mushroom mixture into pastry ring until the ring is full. Refrigerate for 30 minutes. - Step 6:
Place the tartare on a clean plate and remove it from the pastry ring. Garnish with punched Yellow Oyster Mushroom for (egg yolk look)
RECIPE TIPS:
Substitute the cinnamon cap mushroom in place of the lions mane to change up or add other unique flavours.
