Ingredients

1 pack of Eisberg Wellfresh Mix
25 dkg brown chips
1 tablespoon of chopped marjoram
3 tablespoons of corn oil
1 tablespoon of balsamic vinegar
salt
ground pepper

Directions

Cut the mushrooms into thick slices and fry them in a little hot corn oil, season with salt and pepper and sprinkle with fresh marjoram. Mix the remaining oil with the vinegar, drizzle over the salad and top with the mushrooms. Serve with a seeded pastry.

Eisberg’s tip

Even better with nuts.