Clean the chanterelles and wipe with a dry cloth. Finely dice half of them, halve or quarter the other half.
Sauté the diced shallots in butter, then add the diced chanterelles and saute until the liquid has evaporated. Season with salt and pepper.
Peel the potatoes and slice into very thin slices. Place on a paper towel and allow to dry. On half of the slices, brush egg yolk and put a tablespoon of filling on top. Put the other half of potato slices on top and press firmly. Cook these potato ravioli in hot oil until golden brown, about 4 minutes on each sides. Drain on paper towels.
Sauté the remaining chanterelles in 2 tablespoons of oil with the garlic and add the parsley. Season with salt and pepper and spread over the potato ravioli. Serve on warmed plates, garnished with parsley.