A delicious mushroom dish for any occasion!
Remove the skin from the raw potatoes and grate them on the potato grater. The raw amount in a Geschirrhangl form and heartily squeeze. Remove the peel from the cooked potatoes and grate them as well (coarse leaf). Mix both potato masses together. Add the egg and season with salt. If the mixture is a little loose, knead in a little flour.
Clean the mushrooms and cut them into small cubes. Heat butter in a saucepan. Sauté the mushrooms in it, season a little with salt. Form four dumplings from the dough with moistened hands and fill them with the mushrooms in the middle.
Heat the veal sauce. Add the rosehip pulp and honey and stir. Season to taste with salt and freshly ground pepper.
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