King oyster mushroom tartare

Ingredients

For the king oyster mushroom tartare:

  • 80 g king oyster mushrooms (eryngii)
  • Salt and pepper
  • 60 g ricotta
  • 2 tablespoons olive oil
  • 1 spring onion
  • 4 tablespoons sunflower oil
  • 1 clove of garlic

Before the veil of Straffe Hendrik Tripel:

  • 250 ml Straffe Hendrik Tripel
  • 7 pieces of allspice*
  • Freshly ground pepper and salt
  • 1 clove of garlic
  • 1 pinch of sugar
  • 5 to 6 g gelatin

For the finishing:

  • Edible flowers

Instructions

For the king oyster mushroom tartare:

  • Cut the cleaned mushrooms into small cubes (brunoise).
  • Put 2 tablespoons of oil in the pan and sauté the garlic briefly.
  • Remove the garlic and add the brunoise of mushrooms.
  • Fry the mushrooms until they turn golden brown.
  • Remove the mushrooms from the pan and place them in a bowl.
  • Add salt, pepper, finely chopped spring onion, and ricotta with 2 tablespoons of oil.
  • Mix everything into a firm mass and refrigerate.

Before the veil of Straffe Hendrik Tripel:

  • Pour the beer into a saucepan.
  • Add the allspice, the salt, the freshly ground pepper, and a clove of garlic.
  • Place over low heat and bring to a boil.
  • Let it simmer gently for a while so that the flavors develop, but make sure it doesn't boil over. Add a pinch of sugar if desired.
  • Remove from the heat, add the gelatin, and stir well.
  • Strain through a fine sieve.
  • Pour onto a tray that you can optionally cover with cling film, or onto a surface from which you can easily remove the gel later.
  • Let cool and set in the refrigerator.
  • Cut into long strands like tagliatelle.

Finish

  • Press the tartare into a pastry ring and arrange the beer veil tagliatelle on top.
  • Finish with edible flowers.