Mushroom Tartare

featuredFirst, thank you to my good friend Cass who recently gave me the beautiful book A Cook’s Initiation Into the Gorgeous World of Mushrooms by Philippe Emanuelli. One of the recipes that caught my eye right away was for mushroom tartare made with St. George mushrooms. I’ve never had a St. George mushroom. According to the book they’re not in season at the moment. I might have a look the next time I’m at Far West Fungi, but I really wanted to do something with a mushroom available to anyone at any time. Enter the humble white button mushroom…

Though the recipe in the book served as inspiration I wanted a more traditional take on the tartare with Dijon, Worcestershire and garlic.

You could easily serve the tartare plain with simple toast points, but if you have time… surrounding it with an array of colorful finely chopped vegetables is visually appealing and much more substantial as an appetizer.

Mushroom Tartare (serves 6 people as an appetizer)

6 oz. (170g) white button mushrooms, cleaned and roughly chopped
1 clove garlic, minced or pressed
1 teaspoon (5ml) capers, minced
1 Tbsp. (15ml) Dijon mustard
1/4 teaspoon (1.25ml) Worcestershire sauce
A few grinds of black pepper
A squeeze of fresh lemon juice
3 Tablespoon (45ml) extra virgin olive oil–this is the time to pull out the good stuff
Handful fresh flat leaf parsley, about 1 heaping tablespoon or 30ml, chopped

Baguette, sliced, brushed with olive oil and toasted until golden

Suggested Garnish
Grated hard-boiled egg
Green and/or red bell pepper
Red onion or shallot
Herbs–thyme, chives, tarragon, basil
Lemon wedges

Mix the garlic, capers, Dijon, Worcestershire, black pepper and lemon juice together in a bowl. Whisk in the olive oil to make an emulsion. Adjust seasonings to taste. I found this needed absolutely no salt, but add some if you like.





Toss the mushrooms with the emulsion and the parsley. At this point it can be chilled overnight. Let it come up to room temperature before serving to loosen up the olive oil.