Wild Mushroom Tartare

Instructions

1. Clean mushrooms with a damp paper towel. Remove stems from shiitakes and trim ends from other mushrooms.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté mushrooms until golden and moisture evaporates, about 8-10 minutes.
3. Add garlic and shallot to mushrooms, cook for 1 minute until fragrant. Season with salt and pepper. Cool completely.
4. Once cooled, finely dice the sautéed mushrooms to create a tartare-like texture.
5. In a chilled bowl, combine diced mushrooms with walnuts, parsley, chives, and capers.
6. In a separate bowl, whisk together remaining olive oil, truffle oil, lemon juice, and Dijon mustard.
7. Fold the dressing into the mushroom mixture. Taste and adjust seasoning with salt, pepper, and lemon juice.
8. Let mixture rest for 15 minutes to allow flavors to meld.
9. Using a ring mold, shape tartare on chilled plates. Garnish with microgreens.
10. Serve immediately with toasted brioche or baguette slices.