Filled Potato Dumplings with Porcini

Ingredients

• 500 g porcini mushrooms
• 1 Shallot
• 2 EL Butter
• Salz
• Pfeffer (aus der Mühle)
• 3 EL frisch geriebener Parmesan
• 500 g festkochende, mittelgroße Kartoffeln
• 1 Eigelb
• 4 EL Olivenöl
• 1 EL Balsamessig
• 1 EL Madeira
• 1 EL Schlagsahne
• 0.5 TL mittelscharfer Senf
• 4 EL Olivenöl
• Salz
• Pfeffer (aus der Mühle)
• 1 EL Thymianblätter

Instructions

1. 1.

   Clean the mushrooms, dice half into very small cubes or chop and set aside the rest. Peel and finely cube the shallot. Heat 2 EL butter in a pan, sauté the shallot until translucent, add the mushroom cubes and fry for 1 minute over high heat. Season with salt and pepper and drain on kitchen paper. Mix in the Parmesan.

2. 2.

   For the vinaigrette whisk vinegar with Madeira, cream, mustard, and oil thoroughly and season with salt and pepper.

3. 3.

   Peel, wash, and shave the potatoes into very thin slices. Place half of the potato slices on a cloth and pat dry. Whisk the egg yolk and brush the slices. Spoon small piles of porcini mixture onto the slices, cover with remaining potato slices, and press edges firmly together. Slice the remaining mushrooms, heat 2 EL oil in a pan, fry mushrooms over high heat for 1 minute, season with salt and pepper. Heat remaining oil in a non‑stick pan, place dumplings, and bake at medium heat for 2 minutes on each side until golden yellow.

4. 4.

   Drain dumplings on kitchen paper, arrange on plates with mushroom slices, drizzle vinaigrette, and serve sprinkled with thyme leaves.