Not many mushrooms are good edibles raw. The beef steak mushroom (Fistulina hepatica), however, is one of the few that is. Because it has a meaty texture and look, it is a perfect mushroom to turn into a steak tartar.
The original steak tartare is made with finely chopped raw beef, and has its origin in late 19th-century French cuisine. We swapped the beef for a beef steak mushroom and were very happy with the result!
For a further wild twist, we replaced pepper with waterpepper (Persicaria hydropiper) and instead of using Worcester sauce, we used the liquid we had from fermenting mushrooms.
Beef steak mushroom tartare
Servings: 2 people
Equipment
- 1 Knife
- 1 cutting board
- 1 Mixing bowl
- 2 Large cups or ramekins
Ingredients
- 200 gram Beef steak mushroom
- 1 Shallot
- 2 tbsp Water pepper
- 1 tsp Capers
- 0.5 tsp Dijon mustard
- 0.5 tsp Mushroom fermentation liquid (Can be replaced with Worcester sauce)
- 2 Pickles (Can me wild flavored like this https://chefofnature.com/?p=2168)
- Salt to taste
- Tabasco to taste
- 2 Egg yolks
Instructions
- Clean the mushroom and chop into fine chunks.
- Finely chop the shallot, pickles, capers and waterpepper.
- Add the mushroom, the shallot, pickles, capers, and waterpepper to a large mixing bowl.
- Add the remaining ingredients and mix well. Add salt to taste and more tabasco if needed.
- Press the mixtures in two large cups or ramekins.
- Flip the cups or ramekins over on a serving plate while tapping on the top to release the tartar.
- Top each tartar with a raw egg yolk.
