• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Forager Chef

Foraging and Cooking Mushrooms, Wild and Obscure Food

  • Home
  • About
  • Mushrooms
    • Mushroom Species Archive
    • Posts by Species
      • Other
        • Lobster Mushrooms
        • Shrimp of the Woods
        • Truffles
        • Morels
        • Shaggy Mane
        • Hericium
        • Puffball
      • Polypores
        • Hen of the Woods
        • Dryad Saddle
        • Chicken of The Woods
        • Cauliflowers
        • Ischnoderma
        • Beefsteak
      • Chanterelles
        • Black Trumpet
        • Red Cinnabar
        • Yellowfeet
      • Gilled
        • Matsutake
        • Russula / Lactarius
          • Candy Caps
          • Saffron Milkcap
          • Indigo Milkcap
        • Fairy Rings
      • Boletes
        • Porcini
        • Leccinum
        • Slippery Jacks
    • Recipes
      • Fresh
      • Dried
      • Preserves
    • The Basics
  • Plants
    • Plant Archive
    • Leafy Green Recipes
      • Leafy Green Plant Varieties
    • Wild Fruit
      • Wild Plums
      • Highbush Cranberry
      • Wild Grapes
      • Rowanberries
      • Wild Cherries
      • Aronia
      • Elderberry
      • Nannyberry
      • Wild Blueberries
    • Wild Herbs and Spices
    • From The Garden
    • Nuts, Roots, Tubers and Grains
    • Stalks and Shoots
  • Meat
    • Four-Legged
    • Poultry
    • Fish/Seafood
    • Offal
    • Charcuterie
  • Recipes
    • Pickles, Preserves, Etc
    • Fermentation
    • Condiments
    • Appetizers
    • Soup
    • Salad
    • Side Dishes
    • Entrees
    • Baking
    • Sweets
  • Video
    • The Wild Harvest
    • Foraging Videos
    • Lamb and Goat Series
    • YouTube Tutorials
  • Press
    • Podcasts
  • Work
    • Public Speaking
    • Charity and Private Dinners
    • Forays / Classes / Demos

Beef Tartare With Shaved Mushrooms and Ramp Vinaigrette

Jump to Recipe Print Recipe

Update

Over the years, I’ve never had a problem consuming small amounts of these mushrooms, but, some experiments in India that have been discussed in the comment section in this post are building evidence for the case that people who consume Xylaria could be exposed to certain mushroom toxins, specifically amatoxin. Until we know more about the content of any dangerous compounds in Xylaria, I reccomend making this recipe with shaved porcini buttons, or raw chunks of black trumpet.

Original Post 

By far, my favorite way to have the dead man’s fingers/Xylaria mushrooms so far has been thinly sliced over some fresh beef tartare. Think of it as a raw version of the classic steak and mushroom combo.

Of course, you wouldn’t have to use only Xylaria here, one of my favorite ways to have tartare is with a little bit of mushroom conserve, which can be made with a mix of species or just one-it’s how I serve it at the Salt Cellar.

Beef Tartare with dead man's fingers

Beef Tartare with dead man's fingers xylaria polymorpha
Print Recipe
0 from 0 votes

Beef Tartare with Shaved Mushrooms and Ramp Vinaigrette

Prep Time25 mins
Course: Appetizer, Snack
Cuisine: French
Keyword: Beef Tartare, Ramp Vinaigrette, Tartare
Servings: 8

Ingredients

  • 1 lb chilled beef strip loin diced 1/4 in
  • Fresh cut chives to garnish
  • Kosher salt and fresh ground black pepper to taste
  • Toast crackers, or another vehicle for serving.
  • 1 oz fresh wild mushrooms thinly sliced on the bias or shaved with a truffle peeler

For the vinaigrette

  • 2 tablespoons fresh ramp bulbs diced 1/4 in
  • 2 tablespoons virgin sunflower oil extra virgin olive oil could be substituted
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons champagne vinegar

Instructions

  • For the vinaigrette, combine the vinegar, ramps, oil and thyme in a bowl. Season the mixture to taste with salt and pepper and reserve until needed. This should be done at least 1/2 an hour in advance to mellow the taste of the ramps.
  • In a small mixing bowl, combine the diced beef and two tablespoons of the vinaigrette, or more if you like extra zip. Taste the mixture for salt, pepper, and vinegar, and adjust if needed.
  • To plate the tartare, pack 1/4 cups of the mixture into ring molds on chilled plates. Garnish the tartare with the sliced xylaria and the chives and serve immediately with the toast or crackers.

Notes

Strip lion is the cut I like the most for tartare, but you can also use top round, tenderloin or sirloin-any cut that's nice and lean. To make the beef easier to dice into perfect cubes, put it in the freezer for an hour before slicing.
I used ramps in the vinaigrette, but shallots or green garlic would be great substitutes/variations.
At the Salt Cellar, I serve 4 ounces of beef per serving as an appetizer, so this recipe makes 4 generous servings.

Beef Tartare with dead man's fingers

Share this:

  • Facebook
  • Print
  • Email
  • LinkedIn
  • Twitter
  • Pinterest
  • Reddit

Related

Previous Post: « Dead Man’s Finger Mushrooms / Xylaria Polymorpha
Next Post: Black Truffle Honey »

Reader Interactions

Comments

  1. sam schaperow

    June 21, 2015 at 6:17 pm

    Its nice to see the topic of their edibility explained by someone other than me or another at MushroomTalk (Yahoo! group). Regarding their raw flavor, I’ve found them to be remarkably umami-buttery with a tad of bitter. What do you think?

    Sam Schaperow

    Reply

Trackbacks

  1. Dead Man's Fingers / Xylaria Polymorpha Mushrooms says:
    June 21, 2015 at 12:22 am

    […] Shaved on beef tartare has been my favorite preparation so far. See a recipe for that HERE. […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Categories

Forager Chef

Forager Chef

Instagram

foragerchef

Got treated to a home cooked meal of big lamb meat Got treated to a home cooked meal of big lamb meatballs from the Icelandic lambs @shepherdsongfarm gave us. 

It’s been a while since I had fist-size meatballs. They reminded me of dinners I had with Grandpa at Yarussos in St. Paul, where you got one meatball to rule them all on top of your spaghetti and red gravy. 

Obv I had to make some with venison, wild rice, ramps, and bergamot. The wild rice is fun. Hefty. 

Also forgot to oil my hands, like a chump. 🙄

#ballingonabudget #meatballs #naptime #venison #rampleaves #comfortfoods #rusticfood #monardafistulosa
Tres Leches soaked in candy cap milk was a fun var Tres Leches soaked in candy cap milk was a fun variation I did on the house dessert of a little restaurant I was at for a time. 

Don’t be surprised if you smell like maple syrup a few hours after eating it. Using ground dried golden chanterelles is another variation that’s on my list to try. 

Link in bio to see how to make your own. 

#candycaps #treslechescake #myteethfellout #wildmushrooms #wildfoodlove
ARISE #fungimancer #frostbite #morels #tisthes ARISE 

 #fungimancer 
#frostbite #morels #tistheseason #mushroomhunting #winter #offseasontraining
Big thanks🙏 to all of you who showed your suppo Big thanks🙏 to all of you who showed your support with the first line of spirits @ida_graves_distillery and I collaborated on. 

Brock did a great job wrangling the wild things, and we have plenty of fun ideas in store (think aging nocino in barrels, new flavor combos, etc). If you’re in the Twin Cities and still need some, the amaro is #soldout but @ombibulousmn has nocino, and should have the spruce  liquor (goes down like pine gin) soon. Thank you!

#distillery #foragedcocktails #nocino #craftspirits #drinkatree #mnspirits #smallbatch #godscountry
Let’s talk roadkill. Honestly, roadkill is too s Let’s talk roadkill. Honestly, roadkill is too specific a term for me—I don’t limit myself to vehicular-harvested meat. 

However you feel about the topic, grab some popcorn and head over to the comment section on my blog (link in bio) for the 🔥personal stories from readers have shared from around the world. 

There’s the kid who brought home a nutria after school, a wife getting 4 deer with the same car, a train hitting a herd of elk, a bear named squish, living in a house with weasels, and more. 

#budgetgourmet #gleaning #scavenging #meatismeat #roadkill #freefoods #finderskeepers #wastenotwantnot
Sam Thayer dropped 25 lbs of his highbush cranberr Sam Thayer dropped 25 lbs of his highbush cranberry cultivars (3 types!) on me before the last snowfall and I honestly don’t even know where to start after processing them. I’d already made jams and hot sauce already and I have enough for a year. 😅

Great time to practice the cold-juice which ensures the juice isn’t bitter. 

Anyone else have any ideas? 

You can still find some on the shrubs if the birds didn’t get them up by the north shore. 

#highbushcranberry #winterforaging #birdberries #sweetnectar #foragerproblems #juiceme #embarassmentofriches #wildfoodlove
Load More... Follow on Instagram

Footer

Privacy

  • Privacy Policy

Copyright © 2021 · Foodie Pro & The Genesis Framework

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.