Wine Dharma

DharMag June 2014 Summer recipes: mushroom tartar

Mushrooms tartare. The best summer recipes. Cooking school. How to make? These are perfect to have as an entrée or to have with friends over a few drinks on your patio. For this recipe I used champignon mushrooms because their taste is very light, but combined with the tartar sauce it makes a great combo. I suggest you cut the mushrooms into cubes larger than the ingredients in the tartar mixture, you will feel the texture of fungi in the mouth which is very nice. If you want to have a more pronounced taste of mushroom, I would suggest you use porcini, chanterelle, chanterelles or morels mushrooms.

Ingredients to make a perfect mushroom tartar (Recipe for 2-4 people)

  • 8 oz or 230g mushrooms Paris
  • ½ red onion
  • ½ cup of chopped parsley
  • 1 tablespoon of capers
  • 4 gherkin pickles
  • 1 egg yolk
  • ½ tablespoon of mustard
  • ½ cup of olive oil
  • ½ teaspoon of hot sauce
  • 2 tablespoons of ketchup
  • 2 tablespoons of Worcestershire sauce
  • 2 teaspoons of lemon juice


Chop with a knife or using an electric chopper: onion, parsley, capers and pickles and set aside.

In a bowl, combine mustard, egg yolk, salt and pepper. Mix with a whisk and add olive oil. Add the ketchup, spicy sauce and Worcestershire sauce. Mix both the preparations together (chopped condiments and mayonnaise) and set aside.

Clean the mushrooms, dice, put in a bowl with the lemon juice and add the preparation of the tartar sauce when you were ready to serve.

Cut slices of bread, add the olive oil, thyme and broil (preferably on both sides), it will be perfect to accompany the tartar.

Wine and cocktail suggested pairings

A light, salty Inzolia from Sicily would be awesome to add a refreshing touch.

Instead if you prefer a cocktail, let’s choose a sharp, titillating Moscow Mule.

Recipe courtesy of Lionel Flaget

Photo credits