Potato Rolls with Chanterelles

Ingredients

• 1 kg waxy potatoes
• Salt
• Nutmeg (freshly grated)
• 225 g whole wheat flour
• 1 egg
• 1 Shallot
• 1 Garlic clove
• 1 tbsp Olive Oil
• 500 g chanterelles
• 1 sprig rosemary
• 1 sprig thyme
• 2 sprigs parsley
• ground pepper from the mill
• 4 tbsp freshly grated Parmesan
• 40 g melted butter

Instructions

1. 1.

   Wash potatoes and boil in salted water for about 30 minutes. Drain, steam to remove excess moisture, and let cool slightly before peeling. Pass through a potato ricer on a work surface, season with salt and nutmeg, sprinkle flour over the top, and knead with the egg into a smooth, elastic dough. Divide the dough in half and roll each piece thinly (about 0.7 cm) between two sheets of cling film.

2. 2.

   Peel and finely chop shallot and garlic; sauté in a hot pan with 1 tbsp oil until translucent. Clean chanterelles, trim if necessary, and add to the pan. Cook until the mushroom liquid evaporates. Meanwhile wash herbs, dry, finely chop, and mix into the mushroom mixture. Season with salt and pepper, taste, remove from heat, let cool slightly, then stir in Parmesan. Spread the mushroom filling on the potato squares, leaving a 1.5 cm border, and roll up from the long side. Slice diagonally into 2 cm thick rounds.

3. 3.

   Place the rolls on a baking sheet lined with parchment paper, brush with melted butter, and bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for 30–40 minutes.