Salad with chanterelles and stewed sour cream

Boil the chanterelles until cooked.

Peel and boil the potatoes.

Heat the pan.

Cut the potatoes into wedges and fry in butter with olive oil, garlic, and chanterelles.

Wash the spinach. Cut the pickled cucumber into slices.

Boil a poached egg.

Place spinach, cucumber, potatoes with chanterelles, and poached egg on the plate.

Dress the salad with sour cream and truffle oil.

Sprinkle with greens and black salt.

Serve!