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Ingrdients - 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

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Directions
- 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.

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