For more recipes, look to Chef Ada's cookbook Eating For Your Heart.
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8 oz potatoes, peeled and cooked
8 oz beef broth
2 tbsp olive oil
1 oz red onions, chopped
2 cloves garlic, chopped
2 tbsp ginger
4 oz oyster mushrooms, chopped
4 oz coriander, chopped
1 tbsp butter
1 tbsp wheat flour
1 whole egg
handful of truffles
8 oz beef broth
2 tbsp olive oil
1 oz red onions, chopped
2 cloves garlic, chopped
2 tbsp ginger
4 oz oyster mushrooms, chopped
4 oz coriander, chopped
1 tbsp butter
1 tbsp wheat flour
1 whole egg
handful of truffles
Boil potatoes until they are cooked, let them cool then mash.
Add 1/2 oz to 1 oz beef broth, egg and the flour and mix together. Adjust seasonings.
Knead mixture together and let it cool in the fridge for about an hour.
Add olive oil to a medium-sized pot over medium heat, sauté the onions, garlic and ginger.
Then add the mushrooms and stir for 2 minutes. Add the remaining broth. Add the butter.
Bring the mixture to a boil, and turn heat down to simmer gently.
Mold spoonfuls of mash into small spheres and place into the broth. Simmer for 5 minutes.
Now, add the coriander and oregano, adjusting seasoning.
Sprinkle the truffles on top and serve.
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