11.   Coat top of beef with remaining mushroom mixture.

12.   Cover mushroom mixture with rows of overlapping slices of parsnip, squash and turnip, with a row of beet slices between each.

13.   Distribute the leak, spinach and mushroom mixture evenly in the molds.

14.   Fill centers with mushroom mixture.

15.   Fill each tart shell with mushroom mixture.

16.   Fold the mushroom mixture into the egg mixture.

17.   For more impact, borrow the suggestion of restaurateur Pino Luongo, who adds soaked dried mushrooms such as porcini to a wild mushroom mixture for the dish.

18.   In a food processor combine the mushroom mixture, olives, capers, anchovies, and lemon juice and process until finely chopped.

19.   Mix to combine then slowly stir this sludge into the mushroom mixture over medium heat.

20.   Mound mushroom mixture over vegetables.