Transfer the Dried Morel Mushrooms (6) and Dried Porcini Mushroom (0.5 ounce) to a medium bowl and add half a cup of Water (120 milliliter). Let the mushrooms soak in the water for 30 minutes.
Add a splash of Olive Oil (to taste) to a large non-stick pan together with the Fresh Thyme (10 sprig) and the Onion (1) and Garlic (2 clove). Season with a little pinch of Salt and Pepper (to taste).
Cook them gently for 5 minutes until the onion is translucent. Stir regularly. Brush and clean the White Mushroom (10) and chop them into bite-size chunks. Add them to the pan.
Stir the mushrooms and onion and fry them for 3 minutes. Then add the soaked mushrooms, the soaking liquid and the Dry White Wine (1/4 cup).
Stir well again and put a lid on the pan. Let the mushrooms simmer and cook in the liquid for 6 to 8 minutes. Then add the Ricotta Cheese (2 tablespoon).
Stir the mushrooms well and turn the heat lower. Check the seasoning and add extra pepper or salt to taste if necessary. Add more ricotta to taste if you want it extra creamy. Sprinkle with grated Parmesan Cheese (1 tablespoon). Enjoy!