Roasted Porcini Mushrooms

Rinse celery, trim, remove strings if necessary and dice finely. Chop delicate celery leaves very fine.

Peel, rinse and chop parsnip.

Peel the onion and garlic and cut into small cubes.

Rinse thyme, wipe dry and shake the leaves.

Trim porcini mushrooms and, if necessary, wipe gently with a paper towel or a kitchen towel. Slice the mushrooms.

Cut out stems from the tomatoes. Dip tomatoes for 10-15 seconds in boiling water, lift out of water, rinse briefly under cold water and remove the skins.

Cut tomatoes into quarters, remove seeds and cut crosswise into strips.

Heat the butter in a non-stick pan. Cook tomato strips over medium heat for about 3 minutes. Lightly season with salt and pepper.

Beat the eggs with mineral water and season with salt to taste.

Pour beaten eggs over the tomatoes in the pan. Add chopped celery leaves. Cook low heat until thickened and set, 4-5 minutes, occasionally stirring with a spatula from the outside to the inside.

Meanwhile, heat the oil in another pan and add mushrooms, celery, parsley, onions and garlic. Fry vigorously for about 5 minutes over medium heat. Season with salt, pepper and thyme.