Boil the potatoes. Peel them and after cool cut them into cubes. Cut the mushrooms into slices and heated pan with sunflower oil stew. Season them with salt and pepper. In a bowl mix the mushrooms and potatoes. Wild garlic chop finely and add to them. Season with salt, sunflower oil, juice of one lemon and thyme (preferably fresh). Stir well and serve as a salad or side dish.