A uniquely delicious, forest- and garden-to-table dish featuring beefsteak mushrooms (Fistulina hepatica) served over a bed of toasted pine nut-coriander crumble.
Finely dice beefsteak mushroom and place in bowl. Add lemon juice, and stir until evenly coated. Cover and put in fridge for 30 minutes.
Toast pine nuts and coriander seeds with a pinch of salt over medium low heat for about 5 minutes or until just toasted (pine nuts lightly golden and coriander seeds highly fragrant). Put in pestle and let cool to room temp for 15 minutes. Once cool, grind into crumble/paste. (You can also use blender if you don't have mortar & pestle.) Spoon onto plate to form bed for other ingredients.
Remove mushrooms from fridge and mix in onion chives and sorrel leaves. Pack into small bowl, then turn upside down onto pine nut-coriander bed, maintaining the rounded shape of the bowl. Garnish and serve!
Beefsteak mushroom tartare with toasted pine nut-coriander crumble https://www.tyrantfarms.com/beefsteak-mushroom-fistulina-hepatica-how-to-find-id-eat-recipe/