The fruity, soft notes of this white wine complement the mushrooms without covering their fine aroma.
Preheat oven to 180°C/350°C, top-bottom heat. Finely julienne fennel and peeled shallots, or slice with a mandolin. In a large mixing bowl, combine fennel, shallots, ground caraway seeds and salt to taste. Stir to combine, then let marinate. From the prepared bread dumpling dough, roll about 5-cm/2-in. dumplings with your hands, then transfer them to a baking sheet lined with parchment paper. Cover dumplings with a layer of aluminum foil.
Place dumplings in the oven and bake at 180°C/350°F for approx. 40 min. Remove aluminum foil after approx. 30 min. Set aside to cool. Meanwhile peel and dice sunchoke. Heat a bit of the olive oil in a pan over medium-high heat and sauté sunchoke for approx. 3 min, or until al dente. Salt and pepper to taste.
Clean oyster mushrooms and remove blemishes with a paring knife. Heat vegetable oil in a sauté pan over medium-high heat and fry mushrooms until crispy, using tongs to turn them. Season with ground coriander, salt, and pepper.
When fully cooled, cut bread dumplings into approx. 1.5-cm/0.5-in. slices and place in refrigerator for approx. 30 min. In a mixing bowl, combine vegetable broth, white balsamic vinegar, the rest of the olive oil, maple syrup, mustard, and salt and pepper to taste and blend until smooth.
Arrange dumpling slices on serving plates. Place some fennel salad next to them and top with fried oyster mushrooms.
For serving, drizzle dumpling slices with dressing and top with sunchoke. Enjoy!
This and many more recipes can be found in Sebastian Copien´s cookbook 'Die vegane Kochschule' (Christian Verlag).