Reprinted with permission from Candle 79 Cookbook by Joy Pierson, Angel Ramos, and Jorge Pineda (Ten Speed Press 2011).
Yield: Serves 4 to 6
- 1⁄4 pound oyster mushrooms, diced
- 1 shallot, thinly sliced
- 3 scallions, white and green parts, thinly sliced
- 3 tablespoons extra-virgin olive oil
- Juice of 2 lemons
- Sea salt and freshly ground pepper
- 1 pound heirloom tomatoes, seeded and diced
- 2 ripe avocados
- 2 cucumbers, peeled, halved, seeded, and cut into 1⁄4-inch dice
- Tortilla strips, for garnish
- Sprouts or microgreens, for garnish
Put the tomatoes in a large bowl. Halve the avocados. Carefully press the blade of a sharp knife into the pit, twist, and pull gently to remove. Cut 1⁄4-inch slices horizontally and vertically into the flesh of the avocados to make medium-sized squares. Scoop out the flesh with a large spoon and add it to the tomatoes, along with the diced cucumbers.
Add the mushroom mixture and the remaining lemon juice to the tomato mixture. Gently mix with a large spoon, making sure not to mash the avocado. Taste and adjust the seasonings if necessary. Cover and chill in the refrigerator for 30 minutes to 1 hour.
To serve, present the tartare in a bowl. You can also offer individual servings: pack the tartare into a 2-inch ring mold to shape it, then remove the mold. Garnish with the tortilla strips and sprouts and serve at once.