Blitz the mushrooms in a food processor or chop them finely, mix them with the Knöpfli flour and salt in a bowl. Create a well in the centre. Whisk together the milky water and eggs, gradually pour into the well while stirring, mix with a risotto spoon and beat until the dough starts to bubble. Cover and leave to stand at room temperature for approx. 30 mins.
Press the dough in batches through a Knöpfli sieve into the simmering salted water. Cook the Knöpfli until they float to the surface, remove with a slotted spoon, drain and keep warm.
Heat the clarified butter in a frying pan. Fry the meat in batches for approx. 3 mins., remove from the pan, season with salt and keep warm. Wipe away the cooking fat and add a little clarified butter if necessary.
Briefly sauté the shallot, add the celery and mushrooms, cook for a further 10 mins. Pour in the single cream, simmer for approx. 5 mins., season with salt. Return the meat to the pan and heat gently. Garnish with parsley and serve with the Knöpfli.