Mushroom- and Jerusalem artichoke dumplings in Fireweed-broth and grilled chili oil - Recept hos AVE

Ingredients

• 250 g Wheat flour
• 40 g Tapioca flour
• 1 tsp Roasted bicarbonate of soda (roast in the oven at 200° C for 30 min)
• 4 g Salt
• 1 tsp Rapeseed oil
• 140 g Water
• 600 g Jerusalem artichoke
• 200 g Chestnut mushrooms
• 100 g Fresh Shiitake mushrooms
• 2 Garlic cloves
• 150 g Savoy cabbage
• 40 g Spring onions
• 40 g Horseradish
• 50 g Light soy sauce
• 35 g Red Miso paste
• 1 pc Lime
• Salt
• 3 Banana shallots
• 3 Cloves of garlic
• 200 g Mushrooms
• ½ The skins of the roasted Jerusalem artichokes
• 4 sprigs of Thyme
• 1 tbsp Black pepper
• 700 g Mushroom broth
• 1,5 g Fireweed (dried, fermented Fireweed leaves)
• 15 g Kombu
• ½ dl Fermented mushroom juice (*a substitute product here is mushroom soy)
• 5 pcs Smoked mushrooms (can be omitted if you can’t get them)
• 1 pc Red chili
• 200 ml Cooking oil
• 1-2 Cloves of Garlic
• 3 pcs Mini zucchini
• Lemon juice
• 30 g Sea coral
• 1/3 punnet Enoki mushrooms
• Dried mushroom powder