Summary

Ingredients

• 200 g mushrooms, fresh
• 100 g fennel bulb (s)
• 0.5 ½ bunch parsley
• Apple cider vinegar or other fruit vinegar
• Rapeseed oil
• salt and pepper

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Instructions

1. Clean the mushrooms and cut them into very thin slices. Clean the fennel and also slice it into very thin slices (I cut it on the electric slicer).
2. Mix the mushrooms and fennel, roughly chop the parsley and fold in. Season to taste with pepper, salt and apple cider vinegar. Add 3 - 4 tablespoons of oil, for me it was organic rapeseed oil, it has a slightly nutty taste.
3. It makes a really large portion with a total of approx. 4 g of carbohydrates.
4. If you want, you can also use roasted kernels (pumpkin or pine nuts) or nuts, e.g., Cashews, sprinkle on top (note KH!)