Chantrelle and potatoe Tascherl | Osttirol Tourismus

Ingredients

• 400 g cooked, peeled, steamed potatoes
• 40 g egg yolk
• 130 g coarse-grained flour
• 40 g wheat semolina
• 500 g mushrooms (sliced)
• 400 g chanterelles (halved)
• 10 g diced shallots
• 5 g chopped garlic
• 50 g freshly chopped parsley
• salt
• pepper
• olive oil
• 1 tsp cold butter
• 250 g fresh chanterelles
• 2 tbsp cold butter
• 1 diced shallot
• 10 halved white mushrooms
• 150 ml sherry
• 500 ml vegetable stock
• 250 ml cream