- 200 g of dried white mushrooms
- 100 g of salty saffron milk caps
- 180 g of spring onion
- 2 tbsp of sunflower oil
- 2 tbsp of mustard
- 1 tbsp of vinegar (3%)
- 0.1 g of pepper
Boil white dried mushrooms. Filter the broth and dry mushrooms. Chop them. Add chopped salty saffron milk caps and chopped spring onion. Mince the ingredients and pour them with sauce.
Dissolve mustard with vinegar. Mix quickly in order to get the elastic mass. Then add vinegar, pepper, and salt.
Enjoy your meal!