King Trumpet Mushroom Tartare Recipe

Prepare mushrooms

Trim ends of king trumpet mushrooms and slice into very small dice (about 1/8-1/4 inch). Aim for a texture that resembles coarse tartare rather than large chunks.

Sear mushrooms

Heat a medium skillet over medium-high heat until hot. Add 2 tbs extra-virgin olive oil. Add the diced king trumpet mushrooms in a single layer (work in two batches if necessary) and sear for 2–3 minutes without moving to get a light caramelization, then stir and cook another 1–2 minutes until edges are golden. Remove from heat and transfer to a bowl to cool slightly.

Finish tartare mix

While warm (not hot), add the minced shallot, chopped capers, chopped parsley, 1 tsp lemon juice, 1 tsp sea salt, and 1 tsp freshly ground black pepper to the mushrooms. Gently fold to combine. Taste and adjust seasoning — the mixture should be bright, slightly salty from capers, and balanced by lemon. Set aside to come to room temperature (10–15 minutes).

In a small bowl, whisk together 1 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp grated garlic, and 1 tsp lemon juice until smooth.

Stir in 1 tsp white truffle oil, 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust: add more truffle oil a few drops at a time if you want a stronger aroma. Cover and refrigerate until ready to plate. Aioli can be made up to 24 hours ahead; bring to room temperature 15 minutes before serving.

Rinse and thoroughly dry the fingerling potatoes. Using a mandoline or very sharp knife, slice potatoes paper-thin (about 1 mm). Separate slices and blot dry with paper towels to remove surface moisture.

Heat neutral oil in a deep skillet or small saucepan to 350°F (175°C). If you don't have a thermometer, test with one slice: it should sizzle immediately and float to the surface. Fry potato slices in small batches, stirring gently, until crisp and golden, about 2–3 minutes per batch.

Using a slotted spoon, transfer chips to a paper towel–lined tray and immediately season with 1 tsp fine sea salt. Keep warm in a low oven (200°F / 95°C) if making ahead for a short time.

If you prefer a lighter version, toss the potato slices with 1 tsp olive oil and bake in a single layer at 400°F (200°C) for 10–15 minutes, turning once, until crisp.

Just before plating, finish chips with 1/2 tsp fine lemon zest for brightness.

Portion: This recipe yields about four small appetizer servings. For each serving, place 1.5 tbs truffle-Dijon aioli in the center of the plate and smear slightly with the back of a spoon or leave as a quenelle.

Using a small ring mold (2–2.5 inches) or by hand, mound about 3 oz (approximately 3 tbs) of the king trumpet mushroom tartare on top of the aioli. Lightly press to form a neat disc and lift the ring mold.

Arrange a small handful (about 8–10) of fingerling chips leaning against the tartare or fanned beside it for crunch.

Garnish with a few microgreens or herb sprigs and a light sprinkle of lemon zest. Finish with a small drizzle of high-quality extra-virgin olive oil or one very light drop of truffle oil if desired.

Serve immediately so chips remain crisp. Provide small toast points or crostini if you want an alternative vessel.