Chanterelle baked potato on a bed of salad

Ingredients for 2 servings:

• 2 m.-sized potatoes, mainly waxy
• 2 spring onions
• 200 g chanterelles, fresh, or mushrooms
• 1 small onion(s)
• ½ cucumber(s)
• ½ bell pepper(s)
• ½ head of lettuce
• 400 g sour cream
• 1 clove(s) garlic
• Vinegar
• salt and pepper
• Herbs, frozen, e.g. Iglo
• some oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Preheat oven to 200°C (top and bottom heat). Wash and brush the potatoes thoroughly, then wrap them in aluminum foil and bake for about 1 hour. Carefully clean the chanterelles. Dice the onion. Trim the spring onions and slice them into fine rings. Place the sour cream, frozen herbs, salt, pepper, and a crushed garlic clove in a bowl and stir until smooth. Heat a little oil in a pan (prevents the mushrooms from becoming rubbery) and fry the chanterelles for about 4 minutes. Add the diced onion. Then fry for another 7 minutes. Add salt and pepper to taste at the end (otherwise they might become hard). Clean and wash the cucumber, bell pepper, and lettuce, then cut them into small cubes and pieces. Place everything in a bowl and finish dressing with a little oil, vinegar, salt, and pepper. Remove the potatoes from the oven, unwrap them, and cut them lengthwise with a knife. Arrange the salad on a plate, arrange the potatoes on top, and fill with the sour cream mixture. Serve with fried chanterelles and spring onions.