1 Pot, 1 Baking sheet, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Mandoline, 1 Wooden spoon, 1 Skillet, 1 Slotted spatula, 1 Sieve, 1 Fork, 1 Fine grater, 1 Large knife
1 Scrub and rinse potatoes. Cook in salted, boiling water for about 20 minutes. Drain and rinse with cold water to stop cooking. Rub off skins and let cool.
2 Meanwhile, peel and thinly slice cucumber. Season lightly with salt and let stand 15 minutes.
3 Peel onion and cut into small cubes.
4 Drain cucumber slices. In a bowl, mix together onion, mustard, vinegar, salt, pepper and a little sugar. With a fork, whisk in oil until emulsified. Mix in cucumber slices.
5 Slice potatoes and gently fold into cucumber mixture. Let marinate 15 minutes.
6 Rinse salad burnet, shake dry, and remove stems. Gently fold into the salad.
7 Rinse lemon in hot water and finely zest half of the peel. Rinse parsley, remove stems and chop leaves coarsely. In a bowl, mix together zest, parsley, breadcrumbs and 1/2 teaspoon olive oil. Season with salt and pepper.
8 Clean mushrooms. Slice off stems and remove gills, if desired.
9 Heat the remaining olive oil in a pan. Sauté the mushrooms over high heat until browned on all sides. Season with salt and pepper.
10 Transfer mushrooms to a baking sheet and sprinkle with breadcrumbs. Bake in preheated oven at 200°C (fan 175°C, gas mark 3) (approximately 400°F) until golden brown, about 10 minutes. Serve immediately with salad.