Paniered Parasol

Ingredients

• 500 g potatoes (mostly waxy)
• 1 onion
• 2 tbsp white wine vinegar
• 125 ml hot broth
• 1 tsp Mustard
• Salt
• Pepper (freshly ground)
• 3 tbsp oil
• chives (for garnish)
• 1 cucumber
• 1 Garlic clove
• 2 sprigs parsley
• Basil
• 150 g whole milk yogurt
• Salt
• Pepper (freshly ground)
• a pinch sugar
• 500 g mushrooms (parasol caps)
• 50 g flour
• 3 eggs
• 150 g breadcrumbs
• fat (for frying)
• 2 lemons (unprocessed)

Instructions

1. 1.

   Cook the potatoes as boiled potatoes for the potato salad.

2. 2.

   Meanwhile, peel, halve, seed and grate the cucumber. Peel and finely chop the garlic clove. Chop the herbs finely. Mix everything with yogurt and season sharply with the spices.

3. 3.

   Peel the potatoes while still hot and slice them thinly. Dice the onion finely and add it. Combine the potatoes with vinegar, broth, mustard, spices and oil, mix well and let rest a bit.

4. 4.

   Clean the parasol caps and cut into smaller pieces if desired. Squeeze one lemon and drizzle the mushrooms with some lemon juice, seasoning with salt and pepper.

5. 5.

   Heat plenty of frying fat in a large pan.

6. 6.

   Whisk the eggs in a shallow dish. Place flour and breadcrumbs separately on plates. First coat the mushrooms in flour, then dip them in egg, and finally bread them in the crumbs. Press the coating onto the mushroom surface. Fry the mushrooms until golden yellow on all sides. Drain on kitchen paper.

7. 7.

   Slice the second lemon into wedges and serve with the fried mushrooms.

8. 8.

   Finely roll the chives into small ribbons, re‑mix the potato salad before serving, adjust seasoning if needed, and sprinkle with the chives.