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.
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.
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)