Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
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For the dressing, stir together the mustard, vinegar and oil, season. Depending on the size, cut the potatoes crossways in half or into thirds, cover and simmer gently in a pan of salted water for approx. 15 mins. Drain and leave to cool slightly.
Slice the radish, chop the spring onions into rings, add to the dressing along with the potatoes, mix together.
Cut the mushrooms into pieces. Heat the butter in a non-stick frying pan, sweat the mushrooms for approx. 3 mins., season, leave to cool slightly, mix in with the salad.
| Tip: | Replace brown mushrooms with oyster mushrooms |
|---|
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