Mushroom Tartare Recipe

Clean and dice

Wipe mushrooms clean with a damp towel; do not soak. Trim stems if needed. Finely dice mushrooms to small, uniform pieces (about 3–4 mm). Place diced mushrooms in a large mixing bowl.

Salt & drain (optional but recommended)

Sprinkle 1/2 teaspoon of the sea salt over the diced mushrooms and toss. Let sit 10–15 minutes to draw out moisture, then press or drain off any excess liquid using a sieve or by pressing with a spatula. This prevents the tartare from becoming watery and concentrates mushroom flavor.

Heat a heavy skillet over medium-high heat until shimmering. Add 2 tablespoons olive oil. Add minced shallot and garlic and sauté 1–2 minutes until softened and fragrant, taking care not to brown the garlic. Add the drained diced mushrooms and spread into an even layer. Let cook undisturbed 2–3 minutes to allow browning, then stir and continue cooking 4–6 minutes until mushrooms are browned and most moisture has evaporated. Remove from heat and transfer to a bowl to cool slightly.

Taste and season with 1/2 teaspoon of salt and 1/4 teaspoon black pepper if needed after cooking. Allow mixture to cool to near room temperature (about 10 minutes) before combining with raw components so the herbs and delicate ingredients aren’t wilted or overcooked.

To the cooled mushroom base add the minced garlic and shallot if you reserved them raw; if you already used them in cooking, skip duplicate addition. Add chopped parsley, chopped capers, diced cornichons, Dijon mustard, soy sauce, Worcestershire sauce, smoked paprika (if using), remaining 1/2 teaspoon sea salt, and remaining 1/4 teaspoon black pepper. Stir well to combine.

Add 1 tablespoon lemon juice and 1 tablespoon extra-virgin olive oil. Mix thoroughly and adjust seasoning: add more lemon for brightness, more salt or soy for savoriness, or a pinch more smoked paprika for warmth. The mixture should be well seasoned and hold together slightly when pressed.

Cover and refrigerate 15–30 minutes to allow flavors to meld. If you prefer entirely room temperature serving, allow to rest at room temperature 10 minutes before plating instead of refrigerating.

If desired, use a ring mold (6–7 cm) to shape the tartare on individual plates or a shared platter. Spoon the mushroom tartare into the ring, press gently to compact, then lift the ring to reveal a neat cylinder.

Drizzle about 1 teaspoon extra-virgin olive oil over each portion, sprinkle lemon zest and microgreens or chives over the top. Serve with toasted baguette slices or crackers on the side.

Leftovers: store in an airtight container in the refrigerator up to 3 days. Stir before serving and adjust seasoning if flavors have muted.