Warm Kobe Beef With Truffle Tea Recipe

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1 cup portobello mushrooms, chopped

1 stalk lemon grass

1 to 2 teaspoons truffle oil (1 drop in each cup before serving)

1 (3-inch) piece of ginger

1 cup dried citrus tea leaves

Vegetable oil, for sauteing

2 Idaho potatoes, peeled and diced

1/2 yellow onion, chopped fine

1 teaspoon olive oil

1 sheet kelp

8 ounces Kobe beef

1 shallot, chopped

Garnish: 2 sprigs thyme

1 cup Bonito flakes

2 tablespoons soy

1/2 cup sherry

2 cups dried shiitake mushrooms

1 quart water

2 cups white mushrooms, chopped

Salt and pepper, to taste

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