Summary

Ingredients

• g 1,000 mushrooms, fresh (oyster mushrooms and forest mushrooms) OR:
• 2 large cans mushrooms, mixed
• 800 g zucchini
• 2 cloves garlic
• 2 teaspoons, leveled salt
• 2 teaspoons, leveled pepper, black or colored from the mill
• 1 teaspoon, leveled nutmeg, ground or freshly grated
• 125 ml sweet cream
• 125 ml milk
• 3 egg (s)
• 2 tablespoon, leveled flour
• 80 g parmesan, very finely freshly rated
• Oil, (safflower oil)

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Instructions

1. Clean and wash fresh mushrooms, if necessary chop them up a little; Drain the mushrooms well from the can or jar.
2. Heat a small amount of oil in a non-stick pan and gently fry the mushrooms over a mild heat for about 5 minutes. Put aside. Mash the garlic with the garlic press and stir into the mushrooms.
3. Wash the zucchini unpeeled, cut off the roots and stems and cut lengthways into large slices with a vegetable slicer. If the vegetable slicer gives several thicknesses, choose the thicker one. It is essential to use a clippings holder (risk of injury).
4. Mix the cream, milk and eggs with an electric mixer. Gradually add the flour and parmesan cheese one by one and mix well. Set aside and let soak.
5. Preheat the oven to 180 ° C (convection: 160 ° C). Blanch the zucchini slices in boiling salted water for 30 seconds. Drain well on a thick layer of kitchen paper.
6. Pour alternating layers of zucchini slices and mushrooms into a fireproof dish that has been greased with a little oil. Season well with salt, pepper and nutmeg. Pour the gratin mixture (cream, etc.) over the pan. Bake in the oven for about 25 minutes until the surface is medium brown. Check it often so that the gratin doesn`t get too dark.