1 tablespoon Olive Oil
4 large shallots, finely diced
3 cloves garlic, crushed
1 8-ounce (225-grams) box mushrooms, finely diced
1/3 cup Chicken Broth
1 tablespoon Red Wine Vinegar
1 tablespoon lemon juice
1/8 teaspoon ground thyme
1 tablespoon oil, plus oil for sautéing
1 small onion
1 8-ounce (225-grams) box mushrooms, sliced (preferably button)
2 tablespoons Olive Oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried dill
1 level tablespoon potato starch
1/2 cup almond milk
1/2 cup onion broth (1 teaspoon onion soup mix dissolved in 1/2 cup water)
5 medium potatoes, peeled and cubed
1/4 cup oil
1 large onion, diced
2 extra-large eggs, slightly beaten, plus 1 beaten egg for brushing
1 and 1/2 teaspoons salt
1/4 teaspoon black pepper
1 cup potato starch
Prepare Potato Thumbprints
Place potatoes in a medium-sized pot. Fill with water to cover and bring to a boil over medium-high heat. Boil until fork-tender, about 20 minutes. Drain potatoes and mash.
While potatoes are boiling, heat oil in a large frying pan. Add onions and sauté until golden, about 15 minutes. Add onions to mashed potatoes. Add in eggs, salt, pepper, and potato starch. Mix until well combined.
Preheat oven to 350 º. Line two baking sheets with Parchment Paper.
Heat olive oil for the mushroom filling in a medium-sized frying pan. Add shallots to the pan and sauté over medium heat for 10 minutes, stirring occasionally. Add in garlic and mushrooms and stir for five minutes. Add in chicken broth, red wine vinegar, lemon juice, and thyme. Raise heat, stirring constantly until all the liquid is totally absorbed. Remove from heat and set aside.
Using a one- and- a- half-inch scoop, prepare 30 potato balls. Place three across each row on the baking sheets. Make an indentation in the center of each potato ball with your thumb and slightly enlarge the center. Fill each center with one teaspoon of the mushroom filling. Brush each thumbprint with the beaten egg. Bake for 30 minutes.
Prepare Mushroom Sauce:
Heat oil in a small frying pan. Add onions and sauté for eight minutes. Add mushrooms, salt, pepper, and dill and continue to sauté for an additional five minutes.
In a small saucepan, combine potato starch, oil, almond milk, and broth. Bring to a boil over medium heat, stirring constantly until thickened. Add in the sautéed mushroom mixture and stir.
Prepare to Serve:
Drizzle one tablespoon of mushroom sauce on a small plate and place two thumbprints on top with one leaning over the other for design.