| 200 g | Champignons |
| 4 Sch. | Ruchbrot |
| 1 EL | Olivenöl |
| 0,5 | Knoblauchzehe |
| Salz, Pfeffer, Thymian | |
| 2 EL | Aceto Balsamico rosso |
| 400 g | Champignons |
| 8 Sch. | Ruchbrot |
| 2 EL | Olivenöl |
| 1 | Knoblauchzehe |
| Salz, Pfeffer, Thymian | |
| 4 EL | Aceto Balsamico rosso |
| 600 g | Champignons |
| 12 Sch. | Ruchbrot |
| 1,5 EL | Olivenöl |
| 1,5 | Knoblauchzehe |
| Salz, Pfeffer, Thymian | |
| 6 EL | Aceto Balsamico rosso |
| 800 g | Champignons |
| 16 Sch. | Ruchbrot |
| 4 EL | Olivenöl |
| 2 | Knoblauchzehe |
| Salz, Pfeffer, Thymian | |
| 8 EL | Aceto Balsamico rosso |
