- Enough for one grown-up’s lunch or two grown-ups’ starter:
- Five potatoes, pealed
- slice of celery root, pealed
- 4-6 whole peppercorns
- slice of bread, diced
- 7-8 Mushrooms, cut in thick slices
- green onion, cut into rings
- butter (or whatever, I really prefer butter with mushrooms and potatoes)
Boil the potatoes, peppercorns and celery in salted water until potatoes are done.
Meanwhile fry the croutons and afterwards the green onion and mushrooms in a good amount of butter. Salt to taste.
If you are lazy, you can fry the croutons at the same time with the mushrooms, but they won’t get as crispy (tested for you…).
If necessary, take out some potato-boiling-water, so that the potatoes are barely covered. Add about half of the mushroom-onion-mix and blend until you reached the desired consistency. I usually prefer it with small chunks and the pleasant surprise of biting a peppercorn.
Top with the rest of the mushrooms and the croutons, done.