Preparation

• Heat the olive oil in a frying pan and fry the shallot until golden brown. Add the garlic and then the very finely chopped mushrooms. Bake these well for 15 minutes, which gives them extra flavor later in your bitterbal. Then turn off the heat and let it rest for a while.
• Melt the butter in another pan. Then add the flour and stir it through. Let the flour bake for a while without turning brown. It can get a bit lumpy and might not a happy scene. Don’t worry, that’s normal procedure. Then add the warm vegetable stock, shot by shot, and stir well each time with a whisk. Let the ragout warm through for a while and then add the mushrooms and the Parmesan cheese. Stir in the agar agar as well. Along with the cream and truffle tapenade, salt and pepper and Worcestershire sauce. Let it cool down for half an hour now.
• Pour some oat milk into a bowl. And put the breadcrumbs in a flat plate. Now roll small balls of the ragout. Then roll them in the breadcrumbs. Then wet your hand with the oat milk, turn your bitterbal in your hand around and then roll it again in the breadcrumbs. Then place it on a large shelf. Spin about 25 balls. Cover them for a moment when you have turned them and let them rest for 15 minutes.
  Heat the sunflower oil (a layer of at least 1 cm) in a deep frying pan. And now you can start baking them all.
• You can serve the balls with a coconut yogurt sauce, vegan mayonnaise, a spoonful of mustard, crushed garlic, chopped chives and salt and pepper.

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