Mushroom meadow

Ingredients for 5 servings:

• 4 m.-sized potatoes
• 500 g mushrooms
• 2 m.-sized onion(s)
• salt and pepper
• 2 m.-sized carrot(s)
• 3 eggs, hard-boiled
• 1 jar salad cream (Miracel Whip)
• 1 bunch of parsley
• possibly mushrooms (from the jar, whole heads)

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 10 minutes; Total time approx. 9 hours 10 minutes

Layered salad with mushrooms, also something for the eye

Boil the potatoes, peel them, and mash them with a fork in the baking dish. Spread them evenly on the bottom. Clean the mushrooms, slice them, and fry them briefly (set aside about 5-6 smaller mushrooms for decoration, or use whole heads from the jar). Peel, halve, and slice the onions, add them to the mushrooms, and continue frying. Season with salt and pepper, let them cool briefly, and spread them over the potatoes. Peel and grate the carrots, fry them briefly, and spread them over the mushrooms. Cut the hard-boiled eggs into small cubes and spread them over the carrots. Cover with Miracle Whip. Finely chop or roughly tear the parsley and spread it on the Miracle Whip along with the whole mushrooms. Cover with plastic wrap and let it sit for a few hours or overnight.