for 4 people

Mushrooms

	olive oil for frying
600 g	mixed mushrooms (e.g. King oyster mushrooms, pleurotus, shiitake), finely sliced
1 tsp	salt
a little	pepper
1	shallot, finely chopped
2 tbsp	tomato puree
3 tbsp	cognac

Tartare

50 g	gherkins, cut into cubes
60 g	capers, drained, finely chopped
1 tsp	dried marjoram
2 tbsp	mild mustard
½ tsp	red Tabasco sauce
30 g	Micro Greens

How it's done

Mushrooms

Heat the oil in a non-stick frying pan. Fry the mushrooms for approx. 8 mins. per portion. Remove from the oven, season. Reduce the heat, sauté the shallot and garlic in the same pan for approx. 2 mins. Return the mushrooms to the pan, add the cognac, transfer to a bowl, leave to cool.

Tartare

Add the gherkins and all ingredients up to and including the tabasco to the mushrooms, and mix. Using a cutter (approx. 8 cm in diameter), arrange the tartare on plates. Top with the micro greens.

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