Mushroom Gratin

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Mushroom Gratin
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 15 min.
Ready in

Ingredients

for
4
Ingredients
10 ripe tomatoes
1 garlic
1 teaspoon freshly chopped thyme
salt
black, freshly ground peppers
700 grams mixed Mushrooms (such as chanterelle, boletus, mushrooms, brown caps, etc.)
1 tablespoon olive oil
350 grams Ricotta cheese
3 eggs
freshly grated Nutmeg
4 slices Toast
1 tablespoon butter
½ bunch parsley
butter (for the pan)
2 tablespoons grated Parmesan
thyme (for garnish)
How healthy are the main ingredients?
MushroomRicotta cheeseParmesanolive oilparsleythyme

Preparation steps

1.

Rinse the tomatoes, halve and cut into cubes. Peel and finely chop the garlic. Puree the tomatoes, garlic, thyme, vegetable stock and season with salt and pepper. Pour the mixture into a saucepan and bring to a vigorous boil. Line a sieve with a fine cloth and pour the soup into the sieve. Season with salt.

2.

Rinse the mushrooms and chop. Saute in a hot oil and season with salt and pepper. Remove from the heat and let cool. Mix the ricotta and eggs. Season with salt, pepper and nutmeg.

3.

Cut the white bread into cubes and fry in hot butter, until golden brown. Drain on paper towels and mix into the ricotta. Mix in the mushrooms. 

Preheat the oven to 200°C (approximately 400°F).

4.

Rinse the parsley, shake dry and chop finely.

5.

Spread the mushroom mixture into a buttered baking dish and sprinkle with parmesan. Bake for about 25 minutes. Bring the tomato broth back up to a boil. Serve the gratin with the tomato broth and garnished with thyme.