Tartare is one of the traditional dishes in this part of Europe, in different regions it is served with different sides, so it is difficult to say which version is the original one. Today I decided to try a tartare made a bit differently – vegan mushroom tartare served on cauliflower puree.
You will be disappointed if you’re looking for a meaty flavor in this dish. I wanted to create something simple that will only look a bit like tartare in shape and texture, but the taste here is completely different. Strong mushroom flavor seasoned with soy sauce and French mustard – real delicious! You can use it as a vegan alternative to your party food.
INGREDIENTS
for tartare
- 100g oyster mushrooms
- 100 champignon mushrooms
- 1 onion
- 1 tablespoon of French mustard
- 1 tablespoon of soy sauce
for puree
- 200g of cauliflower
- 1 teaspoon of horseradish
- 1 pepperoni pepper
- pickled cucumber (optional)
- salt, pepper
MUSHROOM TARTARE – PREPARATION
- Wash the mushrooms and dice them into small chunks, chop the onion finely. In a hot frying pan, fry the onion in a bit of oil, then add the mushrooms, fry for 5-8 minutes, add some salt in the end.
- Drain the fried mushrooms from excess water, mix with mustard and soy sauce.
- Boil the cauliflower with a pinch of salt for about 10 minutes, then when it is slightly cool, mix it with horseradish and a pinch of pepper and blend until smooth.
- First, place the cauliflower puree on the plate, then add the mushroom tartare on top of it, next to it, add chopped pickled cucumber (optional) and hot pepper.
