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GPS: N=44º 35' 84.5''  |  W=00º 18' 52.0''
Forest gratin
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To serve with: Château de ROLLAND Bordeaux blanc sec
                            
For 4 persons

Ingredients : 
 
  • 6 boletus (or other mushrooms, like button mushrooms)
  • 150 gr (5.3 oz) mozzarella
  • 2 big ripe tomatoes
  • 2 tablespoons parmesan cheese
  • 1 garlic clove
  • 1 tablespoon olive oil
  • 1 parsley bouquet
  • Salt, pepper
 Recipe:
Set the oven on (180 ° C – 360 ° F – th.6).
 
Remove the earthy end of the mushrooms and rinse quickly the shafts. Weep carefully the caps with a slightly humid paper. Rinse the tomatoes and mince them. Cut the mozzarella in thin slices and do the same with the mushrooms.
 
Grease a gratin plate with olive oil. Put alternatively the mushrooms, mozzarella and tomatoes in the plate.
Rinse the parsley, let it dry some and mince it together with the garlic. Add the grated parmesan and put it over the vegetables. Add salt and pepper.
 
Put the plate in the oven covered by an aluminum sheet for 20 minutes. Remove the sheet and put it again for 20 minutes.
 
Serve the dish hit with CHATEAU DE ROLLAND GRAVES BLANC SEC.