550 g fresh wild mushrooms (e.g. chanterelles, king oyster mushrooms, meadow mushrooms, etc.)
2 small onions
4 tbsp vegetable oil
100 ml white wine
200 ml vegan vegetable broth
25 tbsp type 1050 wheat flour
2 tbsp soy flour
1 tbsp freshly chopped parsley
Salt and pepper
Fresh ground nutmeg
For the rounds, rinse off the potatoes under cold running water, place them in a pot, fill with water until the potatoes are just barely covered, put the lid on the put and bring to the boil. Cook until done, approx. 20 minutes. Drain the potatoes and let them cool briefly.
While the potatoes are cooling wash and clean the mushrooms and cut them into bit-size pieces or slices. Peel and finely dice onions. Heat oil in a pan and sauté onions and mushrooms. Deglaze with white wine and boil down at high heat.
Add vegetable broth and Berief organic soy cooking cream, bring to the boil and let boil down until slightly creamy.
Peel potatoes, mash with a potato masher and knead with both types of flour and a little salt, pepper and nutmeg. Form the potato mixture into rounds approx. 4–5 cm in size, fry them on both sides until golden-brown for a total of 5 minutes. Then keep them warm.
Season mushroom cream to taste with salt and pepper, sprinkle with parsley and serve together with the potato rounds.