2 tablespoons olive oil
1 pound wild mushrooms, cleaned and stemmed
2 tablespoons minced shallots
1/2 cup peeled, seeded, and chopped tomatoes
1 tablespoon chopped garlic
4 cups veal reduction
2 tablespoons truffle oil
2 tablespoons butter
1/4 cup chopped green onions
10 new potatoes, cooked, hot
1 cup truffle emulsion
1/2 cup grated Parmigiano-Regginao cheese
1 small truffle
Salt and black pepper
2 tablespoons chopped chives
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