Ingredients Jump to Instructions ↓

  1. 1/4 pound oyster mushrooms, diced

  2. 1 shallot, thinly sliced

  3. 3 scallions, white and green parts, thinly sliced

  4. 3 tablespoons extra-virgin olive oil

  5. Juice of 2 lemons

  6. Sea salt and freshly ground pepper

  7. 1 pound heirloom tomatoes, seeded and diced

  8. 2 ripe avocados

  9. 2 cucumbers, peeled, halved, seeded, and cut into 1/4-inch dice

  10. Tortilla strips, for garnish

  11. Sprouts or microgreens, for garnish

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the mushrooms, shallot, scallions, olive oil, 2 tablespoons of the lemon juice, and salt and pepper to taste.

  2. Put the tomatoes in a large bowl. Halve the avocados. Carefully press the blade of a sharp knife into the pit, twist, and pull gently to remove. Cut 1⁄4-inch slices horizontally and vertically into the flesh of the avocados to make medium-sized squares. Scoop out the flesh with a large spoon and add it to the tomatoes, along with the diced cucumbers.

  3. Add the mushroom mixture and the remaining lemon juice to the tomato mixture. Gently mix with a large spoon, making sure not to mash the avocado. Taste and adjust the seasonings if necessary. Cover and chill in the refrigerator for 30 minutes to 1 hour.

  4. To serve, present the tartare in a bowl. You can also offer individual servings: pack the tartare into a 2-inch ring mold to shape it, then remove the mold. Garnish with the tortilla strips and sprouts and serve at once.


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