Summary

Ingredients

• 2 potato (s), predominantly waxy
• 2 spring onion (s)
• 200 g chanterelles, fresh, or mushrooms
• 1 small onion (s)
• 0.5 ½ cucumber (s)
• 0.5 ½ bell pepper (s)
• 0.5 ½ head lettuce
• 400 g sour cream
• 1 clove garlic
• vinegar
• salt and pepper
• Herbs, TK, e.g. Iglo
• some oil

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Instructions

1. Preheat the oven to 200 ° C lower and upper heat.
2. Wash and brush the potatoes well and then wrap in aluminum foil and bake for about 1 hour.
3. Carefully clean the chanterelles. Cut the onion into small cubes. Clean the spring onions and cut into fine rings. Put sour cream, frozen herbs, salt, pepper and a pressed garlic clove in a bowl and stir until smooth.
4. Heat a little oil in a pan (prevents gummy mushrooms) and fry the chanterelles for about 4 minutes. Add onion cubes. Then finish frying for about 7 minutes. Only add salt and pepper to your liking at the end (otherwise it could get hard).
5. Clean and wash the cucumber, bell pepper and lettuce and cut into small cubes and pieces. Put everything in a bowl and finish with a little oil and vinegar, salt and pepper.
6. Remove the potatoes from the oven, unwrap them and cut them lengthways with a knife. Arrange the bed of lettuce on a plate, place the potatoes on top and fill with the sour cream mixture. Arrange and serve the fried chanterelles and spring onions.