Fine Dining Eggplant & Mushroom Pie with Roasted Eggplant Tartare - Michelin Star Vegetarian Recipe

Prepare sous vide eggplants by combining eggplant, miso, honey, and sesame oil, then sous vide until tender.

Make mushroom pâté by sautéing fresh Shiitake mushrooms and eggplant trimmings in unsalted butter, seasoning with salt and pepper.

Assemble the eggplant and mushroom pie using puff pastry, dried nori sheets, mushroom pâté, sous vide eggplants, and an egg wash made from egg yolk and heavy cream.

Prepare roasted eggplant tartare by roasting eggplant with garlic, olive oil, salt, and pepper, then mixing with cornichon, capers, shallot, sour cream, and miso, garnished with borage flowers.

Make mushroom jus by rehydrating dried Shiitake mushrooms in warm water, then combining with vegetable stock and seasoning to taste, thickening with cornstarch slurry.

Bake the assembled pie until golden and flaky.

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