•  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

Name:          Chris Bolt

 

Restaurant: The Press Gang Restaurant                        & Oyster Bar  

                                                                                                 5218 Prince St, Halifax

 

Position:      Executive Chef

 

Dish:             Vegan Mushroom Tartar

 

Mushroom:  Lions Mane mushroom,                              mixed Oyster mushrooms,                          Cinnamon Cap & Shiitake

 

Prep time:     20 minutes

 

Serves:           2 people

 

Cook time:    10 minutes

Feature Chef of the Month

Wash and dry the spinach. Mince the onion and set aside. Mash avocado into a paste.                              

Step 1

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.

Place the tartare on a clean plate and remove it from the pastry ring.

Garnish with punched Yellow Oyster Mushroom for (egg yolk look)

Step 6