Imagine serving a starter so elegant and surprising, it becomes the talk of the evening. Inspired by a starlit dinner in Miami, this recipe captures the city’s vibrant Floribbean-Latino spirit. We’re swapping traditional scallops for finely diced, meaty king oyster mushrooms to create a completely plant-based tartare. Paired with sweet lychee, fresh herbs, and a luxurious vanilla aioli, this dish is a symphony of tropical flavors. It’s the perfect show-stopping appetizer for your next gathering. This recipe makes 10 small, elegant portions.
Ingredients
• Mushroom & Lychee Tartare
• 6 ounces / 170g king oyster mushrooms, stems only, cut into a very small dice
• 4 ounces / 115g fresh or canned lychees, cut into a very small dice
• 1 teaspoon chopped fresh chives
• 1 teaspoon chopped fresh cilantro
• ¼ teaspoon finely chopped shallot
• Salt and freshly ground black pepper to taste
• Vegan Vanilla Aioli
• 3 tablespoons / 45ml aquafaba (liquid from a can of chickpeas)
• 2 tablespoons / 30ml Dijon mustard
• ½ cup plus 2 tablespoons / 150ml Vanilla Oil (see Pro-Tips)
• ¼ teaspoon sherry vinegar
Instructions
1. In a medium bowl, gently combine the diced king oyster mushrooms, diced lychee, chives, cilantro, and shallot. Set aside.
2. To make the aioli, combine the aquafaba and mustard in a separate, clean bowl. Using an immersion blender or a whisk, blend until frothy.
3. Very slowly, drop by drop at first, begin to drizzle in the vanilla oil while continuously blending or whisking. As the mixture starts to thicken and emulsify, you can pour the oil in a thin, steady stream. Continue until it reaches a light mayonnaise consistency.
4. Whisk in the sherry vinegar.
5. Gently fold the vanilla aioli into the mushroom and lychee mixture until everything is well coated. Season generously with salt and freshly ground black pepper to taste.
6. For the best flavor and texture, serve immediately, ice-cold. Spoon into mini martini glasses or onto appetizer spoons.
Nutritional Information
• Serving Size: 1 of 10 small appetizers
• Calories: Approximately 120 kcal
• Details: This plant-based version is completely free of cholesterol. King oyster mushrooms provide a source of B vitamins and fiber. The healthy fats come primarily from the vanilla-infused oil.
• Disclaimer: is an estimate and may vary based on the specific used.
Pro Tips
• Pro-Tips for Success
• For the best scallop-like texture, use only the firm stems of the king oyster mushrooms and dice them very finely, about a 1/4-inch (6mm) cube.
• To make a quick Vanilla Oil, gently warm ½ cup plus 2 tablespoons of a neutral oil (like grapeseed) with one split vanilla bean over low heat for 5-10 minutes. Do not let it simmer. Remove from heat and let it infuse for at least two hours before using.
• For a thick and stable aioli, use chilled aquafaba. For an even better result, you can reduce the aquafaba by simmering it on the stove until it has reduced by about a third, then chill it completely before using.
• Chill your serving glasses in the freezer for 15-20 minutes before plating. This keeps the tartare perfectly cold and refreshing from the first bite to the last.
FAQ
Q: What can I use instead of king oyster mushrooms
A: For a similar meaty texture, finely diced hearts of palm are the best substitute. While the flavor will differ, they provide a firm, tender bite that works well in a raw-style tartare. Avoid softer mushrooms as they won’t hold their shape.
Q: Can I make this mushroom tartare ahead of time
A: This dish is best served immediately for optimal texture and freshness. If you need to prep ahead, you can dice the mushrooms and lychees and make the aioli separately. Store them in airtight containers in the refrigerator and gently fold them together just before serving.
Q: I can’t find fresh lychees what is a good substitute
A: Canned lychees are an excellent and convenient substitute; just be sure to drain them well and pat them dry before dicing. If lychees are unavailable, you could try finely diced rambutan or a firm, sweet pear for a similar tropical sweetness and texture.
Q: My vegan aioli isn’t getting thick what went wrong
A: The most common reason for a thin aioli is adding the oil too quickly. You must start by adding the oil drop by drop while blending constantly. Once it begins to thicken, you can pour in a very thin, steady stream. Using chilled, or even reduced and chilled, aquafaba also helps create a much more stable emulsion.
