Name: Fresh Shiitake Stuffed with Vegetable Tartare
Yield: for 4
Cuisine: Asia
Ingredients: 3–4 tbsp best virgin olive oil; a pinch of cayenne pepper; 1 tbsp mustard (Dijon or any mustard of your choice); a handful of basil leaves, roughly chopped; 2 tbsp chopped cornichons or small pickled cucumbers; 1 tbsp Worcestershire sauce; 2 garlic cloves, finely chopped; 3 tbsp best olive oil; 60 g/ 2 oz fresh soya beans (if available) or shelled young broad beans, peeled; 60 g/ 2 oz diced celeriac; 2 small carrots (about 100 g/ 4 oz), peeled and diced; salt and pepper; 2 ripe tomatoes, skinned, deseeded and chopped, for garnish; 1 tbsp capers, drained and chopped; 225–350 g/ 8–12 oz fresh shiitake mushrooms

Preparation info

for
4

Difficulty
Medium

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

I first came across this idea of vegetable tartare in a Southeast Asian restaurant, but I am not sure whether it got its name because the dressing is like tartare sauce or because the whole thing resembles Russian salad. Made carefully at home and served on pan-fried fresh shiitake mushrooms, it is delicious. (Fortunately, the days of rubbery reconstituted dried shiitake are fast receding.) I like to serve this as a starter with a salad of rocket and orange segments.

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