Grilled Chervil Potato Pockets with Mushrooms

Ingredients

• 600 g starchy potatoes
• 100 g Mu-Err mushroom (canned)
• 100 g enoki mushrooms
• 1 onion
• 2 EL Butter
• 2 EL freshly chopped chervil
• 1 egg
• 2 EL crème fraîche
• Nutmeg (freshly grated)
• 4 EL Olive oil
• 300 g filo dough

Instructions

1. 1.

   Wash the potatoes and steam them for about 30 minutes.

2. 2.

   Rinse, clean, and finely chop the mushrooms. Dice half of them finely. Peel and dice the onion. Sauté the mushrooms in 1 EL hot butter for 2 minutes until colorless, then remove from heat.

3. 3.

   Peel the potatoes, press through a potato masher, and let steam off. Stir in the sautéed mushrooms, remaining butter, chervil, egg, and crème fraîche. Season with salt and nutmeg. Line a shallow pan with cling film and brush it with oil. Spread the potato mixture evenly to about 2 cm thickness. Let cool. Transfer from the pan, remove the film, and cut into 12 triangles.

4. 4.

   Cut filo dough into strips (approx. 20x12 cm). Place one dough triangle on the bottom of each pocket and fold over. Brush edges with water and press together. Brush all around with oil and grill in a skillet for 3-4 minutes per side until golden brown.

5. 5.

   Sauté the remaining mushrooms briefly in 1 EL hot oil, seasoning with salt and pepper.

6. 6.

   Serve the potato pockets arranged with the sautéed mushrooms on top.