Soak the mushrooms in water for 20 minutes. Heat the olive oil, add the spinach and sweat it off. Drain and mix with the courgettes, anchovies, sun-dried tomatoes, Ricotta cheese,  and Cocovite scrambled egg mix. Squeeze the water out of the mushrooms and add to the mixture. Mix together with the Parmesan shavings and the basil. Season with salt and pepper. Divide into two quiche tins or a number of ramekins. Bake for 30 minutes at 180°C.