Salad of Pickled Mushrooms

Ingredients

• 1 kg waxy potatoes
• 1 onion
• 200 ml beef broth
• 3 tbsp brandy vinegar
• 1 pinch sugar
• Salt
• pepper (ground)
• 250 g champignons
• 4 Tbsp sunflower oil
• 2 tbsp lemon juice
• 1 tbsp coarse mustard
• 2 tbsp crème fraîche
• chili flakes
• 100 g pickled cucumbers
• parsley (for garnish)

Instructions

1. 1.

   Wash the potatoes and steam for about 30 minutes. Peel and finely dice the onion, then bring it to a boil with the broth, vinegar, and sugar. Peel the potatoes, let them cool slightly, cut into cubes, pour the hot broth over them, season with salt and pepper, mix well, and let sit for about 20 minutes.

2. 2.

   Clean the mushrooms and slice them thickly. Briefly sauté in hot oil, then remove from heat, add lemon juice, mustard, and crème fraîche, stir in a pinch of chili flakes, and allow to cool until lukewarm.

3. 3.

   Dice the pickled cucumbers and mix with the mushrooms into the salad. Taste again, garnish with parsley, and serve.