{"id":2774,"date":"2025-10-11T11:52:33","date_gmt":"2025-10-11T11:52:33","guid":{"rendered":"https:\/\/chefofnature.com\/?p=2774"},"modified":"2025-10-11T12:08:32","modified_gmt":"2025-10-11T12:08:32","slug":"beef-steak-mushroom-tartar","status":"publish","type":"post","link":"https:\/\/chefofnature.com\/?p=2774","title":{"rendered":"Beef steak mushroom tartare"},"content":{"rendered":"\n

Not many mushrooms are good edibles raw. The beef steak mushroom (Fistulina hepatica<\/em>), 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.<\/p>\n\n\n\n

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!<\/p>\n\n\n\n

For a further wild twist, we replaced pepper with waterpepper (Persicaria hydropiper<\/em>) and instead of using Worcester sauce, we used the liquid we had from fermenting mushrooms<\/a>.<\/p>\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Beef steak mushroom tartare<\/h2>\n
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Prep Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Main Course, Starter<\/span><\/div>
Cuisine: <\/span>French<\/span><\/div><\/div>\n
Servings: <\/span>2<\/span> people<\/span><\/span><\/div>\n\n\n\n

Equipment<\/h3>
  • 1 Knife<\/div><\/li>
  • 1 cutting board<\/div><\/li>
  • 1 Mixing bowl<\/div><\/li>
  • 2 Large cups or ramekins<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • 200<\/span> gram<\/span> Beef steak mushroom<\/span><\/li>
    • 1<\/span> Shallot<\/span><\/li>
    • 2<\/span> tbsp<\/span> Water pepper<\/span><\/li>
    • 1<\/span> tsp<\/span> Capers<\/span><\/li>
    • 0.5<\/span> tsp<\/span> Dijon mustard<\/span><\/li>
    • 0.5<\/span> tsp<\/span> Mushroom fermentation liquid<\/span> (Can be replaced with Worcester sauce)<\/span><\/li>
    • 2<\/span> Pickles<\/span> (Can me wild flavored like this https:\/\/chefofnature.com\/?p=2168)<\/span><\/li>
    • Salt to taste<\/span><\/li>
    • Tabasco to taste<\/span><\/li>
    • 2<\/span> Egg yolks<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • Clean the mushroom and chop into fine chunks.<\/span><\/div>
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      • Finely chop the shallot, pickles, capers and waterpepper.<\/span><\/div>
        \"\"<\/div> <\/li>
      • Add the mushroom, the shallot, pickles, capers, and waterpepper to a large mixing bowl.<\/span><\/div>
        \"\"<\/div> <\/li>
      • Add the remaining ingredients and mix well. Add salt to taste and more tabasco if needed.<\/span><\/div>
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      • Press the mixtures in two large cups or ramekins.<\/span><\/div>
        \"\"<\/div> <\/li>
      • Flip the cups or ramekins over on a serving plate while tapping on the top to release the tartar.<\/span><\/div>
        \"\"<\/div> <\/li>
      • Top each tartar with a raw egg yolk.<\/span><\/div>
        \"\"<\/div> <\/li><\/ul><\/div><\/div>\n
        <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

        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<\/p>\n","protected":false},"author":2,"featured_media":2763,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[9,236,235,597,351],"tags":[],"class_list":["post-2774","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall","category-main-course","category-starter","category-steak-mushroom","category-water-pepper"],"_links":{"self":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/2774","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2774"}],"version-history":[{"count":12,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/2774\/revisions"}],"predecessor-version":[{"id":2816,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/2774\/revisions\/2816"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/media\/2763"}],"wp:attachment":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2774"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2774"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2774"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}