300 gr champignons
50 ml olive oil
20 gr onions
5 tblsp vinegar
1/2 bundle thyme
60 gr parmesan
Slice the champignons somewhat broader and fry them on a grill or in a pan until golden brown. Then drain them on a crepe-paper. Arrange on a plate.
Chop onions and garlic fine.
Clean the thyme leaves from the stem.
Heat the olive oil and braise onions and garlic in it. Then rinse with vinegar and add the thyme.
Add salt, pepper and sugar to taste.
Allow for the vinaigrette to cool a little.
In both varieties spread the sauce on the champignons.
Decorate with grated parmesan.
The parmesan may easily be grated on a carrot - and/or potato-grater.