Zucchini and mushroom gratin

Ingredients for 4 servings:

• 1,000 g mushrooms, fresh (oyster mushrooms and wild mushrooms) OR:
• 2 large cans of mixed mushrooms
• 800 g zucchini
• 2 cloves garlic
• 2 tsp, leveled salt
• 2 tsp, levelled pepper, black or mixed from the mill
• 1 tsp, leveled nutmeg, ground or freshly grated
• 125 ml sweet cream
• 125 ml milk
• 3 eggs
• 2 tbsp, leveled flour
• 80 g Parmesan, very finely grated
• n. B. Oil, (safflower oil)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

vegetarian gratin with garlic flavor

Clean and wash fresh mushrooms, chopping them slightly if necessary; drain canned or jarred mushrooms well. Heat a small amount of oil in a non-stick pan and lightly fry the mushrooms over low heat for about 5 minutes. Set aside. Crush the garlic with a garlic press and stir it into the mushrooms. Wash the unpeeled zucchini, trim off the flower and stem ends, and slice lengthwise into large pieces using a mandoline. If the mandoline produces several thicknesses, choose the thicker ones. Be sure to use a mandoline holder (risk of injury). Combine the cream, milk, and eggs with an electric mixer. Gradually add the flour and Parmesan cheese, a tablespoon at a time, and mix well. Set aside and let it swell. Preheat oven to 180°C (160°C fan-assisted oven). Blanch the zucchini slices in boiling salted water for 30 seconds. Drain well on a thick layer of kitchen paper. In a lightly greased ovenproof dish, arrange alternating layers of zucchini slices and mushrooms in a shingle pattern. Season generously with salt, pepper, and nutmeg. Pour the gratin mixture (cream, etc.) over the dish. Bake in the oven for about 25 minutes, until the surface is medium brown. Check frequently to ensure the gratin doesn’t overcook.