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Home > Recipes > Potato and cauliflower salad with morel

- 24 morels
- 3 potatoes, cooked, peeled and sliced
- Cooked cauliflower florets, 1 cup
- 1 small onion, sliced into rings
- 1 hard-boiled egg, sliced
- 1 bay leaf
- Pepper corns, 1/2 tsp
- Prepared mustard, 1 tsp
- Salt and pepper to taste
- Salad oil and wine vinegar
Recipes of edible mushrooms and herbal mushrooms

- Boil morels for about 8 minutes in salted water with pepper corns and bay leaf
- Drain and alow to cool
- Slice cooked morels into thick rings

- Prepare the marinade with mustard, salad oil, wine vinegar, salt and pepper
- Toss morels, potatoes, cauliflower and onions with marinade; decorate with egg slices and cool for some 20 minutes before serving.

Mushroom dishes must always be eaten freshly cooked; discard any leftovers. Use only non-reactive cooking vessels.

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