Vegan appetizers are the easiest one, except you need really good quality veggies because they are the main component of your dish.
Layers are always a hit if you want to make a fancy presentation. I use a cookie cutter of a small spring form for the shape. You’ll need one to give a beautiful shape to any of your layered presentations.
Wild mushrooms… I always have them in my fridge because they are perfect for any kind of dish: salad, appetizers, main, sides.. They are delicious either raw or cooked, seasoned with a dressing or just with olive oil. Mushrooms can be found all year long and are not that seasonal. However the tastier ones are in autumn!
I usually use shiitake. They are my husband’s favorite mushrooms and he likes when I cook them in almond oil with a little salt and pepper. Their texture is very dense and their taste is strong.
Oyster mushroom are also a good option. They have a vey particular texture and are more earthy than other mushrooms.
Finally, portobello is my go-to for mushrooms. Their flesh is meaty, the taste is not too strong and the texture is not viscous compared to some other mushrooms.
I decorated the dish with pine nuts and roasted peppers without the skin to add some color. You can also use heirloom tomatoes, fresh herbs, other nuts…
Print
WILD MUSHROOMS AND AVOCADO TARTARE
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 3 1x
Ingredients
- 16 oz wild mushrooms
- 3 medium avocado
- 2 tbsp of almond oil
- 1 tbsp of grated ginger
- Salt & pepper to taste
- 3 scallion leaves
- 2 tbsp of pines nuts
- tomatoes to decorate
- 2 tbsp of olive oil
- 2 lemons
Instructions
- Slice the mushrooms.
- Pour in sauteed pan on medium heat with almond oil and 1 cup of water.
- Cover and cook for 10 minutes until water absorbed and mushrooms darker but not burnt.
- Mash avocado with sliced scallions, ginger, olive oil.
- Season with salt and pepper.
- Add lemon juice.
- Use a small spring form mold without the bottom or cookie cutter.
- Place on a flat plate.
- Press mushrooms into the mold.
- Press guacamole.
- Freeze for 5 minutes.
- Decorate with peppers, tomatoes, pine nuts and serve at room temperature.
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