A delicious mushroom dish for any occasion!
Whisk the tomatoes with the garlic, thyme sprigs, vegetable soup, salt and pepper. Pour the quantity in a saucepan and bring to a boil in a leisurely way. Spread a sieve with a fine dish and pour the soup into the sieve. The thus clarified white tomato juice, under the condition that necessary, season repeatedly with salt.
Clean the mushrooms, grate them dry and cut them off. Fry them in a large  frying pan with clarified butter and season with salt. Put the fried mushrooms into a large enough bowl and cool.
Remove the crust from the toast and cut the bread into cubes.
Toast in butter in a frying pan until golden brown on all sides. Drain on a plate with kitchen roll.
Preheat the oven to 180 degrees (convection) with the grill function.
Mix the ricotta with the freshly finely chopped parsley leaves, the egg yolks and the croutons, season with a little salt and pepper.
Divide the mushrooms evenly in ramekins or cookie cutters (diameter eight cm), cover with the ricotta mixture.
Sprinkle generously with the Parmesan and gratinate in the heated oven for ten to fifteen minutes.
In the meantime, bring the tomato broth to a boil again.
Bring the gratin to the table either in the ramekins or in deep plates or bowls form, carefully remove the cutting rings. Remove the tomato broth from the