•  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

Chef of the Month

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


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.

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.

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)