Roasted Porcini Mushrooms

Ingredients

• 150 g celery stalks with green (2 sticks)
• 50 g parsley root (1 piece)
• 1 onion
• 1 small clove garlic
• 1 sprig thyme (optional more for garnish)
• 700 g porcini mushrooms
• 2 Tomatoes
• 1 tsp yogurt butter
• Salt
• Pepper
• 4 eggs
• 4 tbsp sparkling mineral water
• 2 tbsp olive oil
• 4 slices whole grain bread

Instructions

1. 1.

   Wash, clean and cut celery into small cubes; finely chop some tender green parts.

2. 2.

   Peel, wash and cube parsley root.

3. 3.

   Peel onion and garlic and dice them.

4. 4.

   Rinse thyme, shake dry and strip leaves.

5. 5.

   Clean mushrooms, wipe gently if needed, slice into rounds.

6. 6.

   Trim tomato stems, blanch for 10-15 seconds, shock in cold water, peel skin off.

7. 7.

   Quarter tomatoes, remove seeds and cut into strips.

8. 8.

   Heat butter in a non-stick pan. Sauté tomato strips over medium heat for about 3 minutes; season lightly with salt and pepper.

9. 9.

   Whisk eggs with sparkling mineral water and season with salt.

10. 10.

    Pour the whisked mixture over tomatoes in the pan. Sprinkle chopped celery greens on top. Cook over low heat for 4-5 minutes, stirring occasionally from outside to inside until set.

11. 11.

    Meanwhile, heat oil in a second pan. Sauté mushrooms, celery, parsley root, onion and garlic for about 5 minutes over medium heat; season with salt, pepper and thyme.

12. 12.

    Plate the roasted mushrooms atop the tomato scramble on warmed plates. Garnish with fresh thyme if desired. Serve immediately with bread.