Chef Andy Bennett’s Mushroom Tartare at Rouge Tomate

Chef Andy Bennett’s Mushroom Tartare at Rouge Tomate 1280 720 Carole Mac

Rouge Tomate Mushroom Tartare

Michelin-rated Rouge Tomate, now in Chelsea, is known for healthful and seasonal cuisine. Its chef and sommelier team, Andy Bennett and Master Sommelier Pascaline Lepeltier, bring together a veggie-forward menu and an exquisite wine list to tempt even the most meat-and-potatoes palate. Here is the Chef Andy Bennett’s recipe for mushroom tartare, which is available at the restaurant, and now in your home, if you are so inclined. And for expert wine tasting tips, and to learn why this dish pairs perfectly with Chenin Blanc, watch our interview with Pascaline (Part 1 and Part 2).

Main Ingredients
2 large portobello mushrooms: remove stem and scrape the gills clean, then dice into tiny cubes.
Quickly saute in 1 tsp of grapeseed oil and cool. Set aside with:
1/2 teaspoon finely diced onion
2 teaspoon diced radish
1/2 teaspoon chopped parsley

Binder Ingredients
90g Dijon mustard
150g ketchup
7g Tabasco sauce
33g Worcestershire sauce
60g grapeseed oil
50g cooked white beans
Salt to taste

Place the binder ingredients in a food processor and blend.

Poached egg dressing
3 soft poached eggs
30g sherry vinegar
5g Dijon mustard
600g grapeseed oil
Salt to taste

Place eggs, mustard, and vinegar in food processor. Slowly drizzle in oil until everything is emulsified.

Fingerling potatoes: slice thin and then bake at 300°F until golden brown, approximately 10 minutes.
Freshly picked watercress leaves

Mix the cooked mushrooms, onion, radish, parsley with two tablespoons of the binder, and adjust the seasoning to taste. Place into a ring mold and push down until even. Using a squeeze bottle put dots of the egg dressing around the plate. Top the tartare with potato chips and picked watercress.

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