Oyster mushroom tartare

In honour of the great kingdom of mushrooms, we present a recipe made with fresh beech oyster, smoked Oyster Jerky and a lovely combination of additives and spices.

Coat the beech oyster with olive oil, smoked paprika, garlic and bake for 45 minutes at 180 C. Add the Oyster Jerky and sun-dried tomatoes to a food processor and grind until the mixture is coarsely ground. We want to keep the pieces whole in the mixture.

Add the chopped thyme, capers, shallots, Dijon mustard, olive oil, salt and pepper to the beech oyster mushroom mixture.

Shape the mixture in a round mould or use a spoon and serve it on a plate.

For the side dishes, choose your favourites. Check out our seasonal recommendations below.

INGREDIENTS

500g of fresh beech oyster mushrooms

30g of Oyster Jerky

30 g of sun-dried tomatoes in olive oil

2 garlic cloves

Fresh thyme

1 teaspoon of Dijon mustard

½ teaspoon of smoked paprika

½ tablespoon of dried Kelp seaweed

1 teaspoon of capers

1 small shallot

1 tablespoon of olive oil

Salt, pepper

SIDE DISHES

Corn toast with pumpkin seeds

Mayonnaise

Kimchi 

Pickled onions with beetroot

Bon appetit!

Martin

P.S.

The recipes are deliberately written without grammage, so that you will begin to develop your own flavor character and enjoy a forgotten sense, intuition. You can always write to us if you need any hint or direction. Thank you for your understanding. No offense.

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