Mushroom tartare
2 servings
20 minutes
Mushroom tartare is an exquisite dish of author cuisine that embodies the harmony of simple ingredients and a delicate play of flavors. Tender champignons sautéed in a mixture of butter and olive oil acquire a rich aroma highlighted by the sweet note of onion and the spiciness of garlic. A blend of ground peppers adds warmth and depth, while sea salt perfectly balances the taste. A light creamy texture is achieved by adding mayonnaise, making the tartare tender and velvety. This dish is served chilled to allow the aromas to fully unfold. Mushroom tartare makes a wonderful appetizer for a festive table or an elegant complement to a glass of white wine. Inspired by traditional French cuisine, it offers a new perspective on classic tartare by bringing in a warm, cozy gastronomic note.
1
Cut the mushrooms into small cubes.
- Fresh champignons: 80 jars
2
In a heavy-bottomed pan, heat butter and olive oil.
- Butter: 1 piece
- Olive oil: 2 tablespoons
3
Send mushrooms to him.
- Fresh champignons: 80 jars
4
Chop the onion finely.
- Onion: 55 g
5
After 2 minutes, add it to the mushrooms. Stir.
- Onion: 55 g
6
After 2 more minutes, reduce the heat to medium. Season with pepper mix and stir.
- Ground pepper mix: 0.5 teaspoon
7
Chop the garlic finely.
8
Add garlic after 5 minutes. Stir.
- Garlic: 10 g
9
Salt after 2 minutes. Lower the heat a bit more.
- Sea salt: to taste
10
Add mayonnaise. Mix.
- Mayonnaise: 1.5 tablespoon
11
Remove from heat after 1 minute.
12
Pack the mushrooms tightly into a small bowl.
13
Flip the bowl of mushrooms onto the plate to form a tartare. Done!