Mushrooms, the shooting stars of our vegan tartare
Being a true tartare-lover and turning to be a vegetarian can be tough sometimes. Since I stopped eating meat 7 years ago my relationship with mushrooms became stronger than ever before. After years of improving my cooking skills I understood that these tiny vegetables are so much more than just a side dish. I also discovered that a huge part of my meat-eating friends are crazy mushroom-lovers too. My first experiments with different recipes took time – it was easier said than done. I was craving a vegan tartare for such a long time, so I decided to create my own healthy and vegetarian/vegan version.
Your majesty – the king oyster mushroom
Three years ago I first discovered king oyster mushrooms at one of the local markets around. It was truly love at first sight! I was pleasantly surprised by the texture of king oysters. The rubber-like and meaty texture, mixed with a very nutty taste is the perfect base for a vegan tartare. I was so overwhelmed that time that I even started to eat them raw. If you personally prefer the king oyster mushrooms cooked or roasted – go for it. Both fits perfectly for the tartare. You are looking for some more vegan inspiration? Make sure to check out our latest vegan superfood bowl recipe – healthy, vegan and easy to take away.
Vegan mushroom-pomegranate tartare with lime, cilantro and pine nutsPrint recipe
- The vegan tartare:
- 2 cups of king oyster mushrooms
- 1 pomegranate 1 red onion (minced)
- 1 ripe avocado
- 1 yellow bell pepper
- 1 bunch of fresh mint
- The dressing:
- Juice of 1 lemon / lime
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 teaspoon vegan mustard
- Pinch of salt & pepper
- The topping:
- Cilantro and crushed pine nuts as garnish
- Step: Wash and dry the king oyster mushrooms. Mince the mushrooms and the red onion. Set aside.
- Step: Optional: Heat 2 teaspoons of oil until hot. Roast the minced mushrooms until golden and soft. Set aside to cool. If you prefer the raw option, skip this step.
- Step: Now chop the avocado, the bell pepper, the fresh mint and mix it all together in a medium bowl. Add the mushrooms and the onion. Peel the pomegranate and mix the fresh pomegranate seeds with the other tartare ingredients.
- Step: Add juice of lemon or lime, season with salt and pepper and give it a shake.
- Step: For the dressing, mix one tablespoon of soy sauce with one teaspoon of vegan mustard. Add a hint of lemon or lime juice. Season with salt and pepper.
- Step: Serve in a pastry ring. Spoon the king oyster mushroom and vegetables mixture into the pastry ring until it fills up the ring. Refrigerate for 30 minutes.
- Step: Place the tartare on a plate and remove it from the pastry ring. Garnish with cilantro and pomegranate as well as pine nuts for the final finishing touch!
- Step: Enjoy!