MUSHROOM TARTAR

4 servings:
50 g button mushrooms, 50 g king bolete mushrooms, 50 g shiitake mushrooms, 50 g oyster mushrooms, 1 small shallot, 1 clove garlic, 2 tsp grain mustard, 75 ml olive oil, 1⁄4 bunch chives, 1 tsp chopped capers, 1 tsp chopped gherkins, 4 g magic truffles chopped, 2 tbs mayonnaise, salt, pepper.

Mayonnaise:
3 egg yolks, 3 tsp vinegar, 1 tsp mustard, 200 ml vegetable oil, warm water, salt, pepper.

Cured egg:
2 pieces egg yolk, salt - enough to cover the egg completely.

Cover the base of a small bowl with salt. Separate the egg yolk and place on top of the salt. Cover the yolks with salt, place in the fridge and allow to completely dehydrate (about 4 days - trust us, it's worth the wait). When eggs are dried, wash off excess salt, dry and set aside.

Wipe the button mushrooms, finely chop the shallots, chives, garlic, magic truffles and capers and set to one side.

In a frying pan add a dash of olive oil and place on medium heat. Gently sauté the oyster mushrooms, shiitakes and king boletes separately and set them all aside on a tray to cool. Place the shallots and garlic in the frying pan with some olive oil, cook until translucent and set aside.

Dice all the mushrooms, place in a mixing bowl and add the cooked shallot, garlic and the rest of the ingredients (including magic truffles). Mix together, add the mayonnaise and lightly season with salt and pepper to taste.

SERVE
Place the tartar on a serving plate, use a pastry cutter to form a mound and garnish with grated cured egg yolk.