Salad of Pickled Mushrooms
Rinse the potatoes and steam until tender, about 30 minutes. Drain, let cool, peel and dice. Peel the onion, finely chop and simmer with the broth, vinegar, and sugar. Peel the potatoes, let evaporate and dice. Pour the hot broth over the potatoes and toss to combine. Season with salt and pepper and let sit for about 20 minutes.
Clean and slice the mushrooms. Sauté briefly in hot oil, then remove from the heat, stir in the lemon juice, mustard, and cream fraiche. Season with a chile pepper flakes and let cool.
Cut the pickles into cubes and mix together with the mushrooms and potatoes. Season with salt and pepper and serve garnished with parsley.