- 10 ripe tomatoes
- 1 garlic clove
- 1 tsp freshly chopped thyme
- black, freshly ground peppers
- 700 grams mixed Mushrooms (such as chanterelle, boletus, mushrooms, brown caps, etc.)
- 1 Tbsp olive oil
- 350 grams Ricotta cheese
- 3 eggs
- freshly grated Nutmeg
- 4 slices Toast
- 1 Tbsp butter
- ½ bunch parsley
- butter (for the pan)
- 2 Tbsps grated Parmesan
- thyme (for garnish)
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.
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.
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).
Rinse the parsley, shake dry and chop finely.
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.