2Tbspextra virgin olive oil(or any oil you prefer)
2Tbspbutter
½tspground nutmeg
white pepper(or black)
salt
Instructions
Make the creamy mushrooms
Heat 2 tablespoons of olive oil and the butter on a pan. Add the mushrooms and sauté for 1 minute.
Season with salt, pepper and nutmeg. Cook stirring constantly for 2 more minutes to allow the mushrooms to release their juices.
Once the liquids have evaporated and mushrooms have cooked through, add the cream. Give it a good mix and adjust of salt and pepper. Set aside.
Make bruschetta
Preheat the oven broiler.
Mix parmigiano and mozzarella in a bowl.
Place the bread slices on a baking tray and brush with a little bit of oil on both sides.
Toast the bread lightly under the broiler turning them once to allow both sides to brown lightly (about 3 minutes).
Top the bread with cheese and place the tray again into the oven. Bake until the cheese has melted and starts to bubble.
Top each bruschetta with the mushrooms mixture and sprinkle with parsley. Serve immediately.
Notes
If you’re using fresh mozzarella, the kind that comes in a bag or container with liquid, you should place it on a colander for at least 2 hours after you grate it and before you add parmigiano.
Make the mushrooms mixture ahead of time and keep it in a container in the fridge for up to 3 days. Before topping the bread with it, heat it a little bit in the microwave adding a splash of milk.
If you don’t like the taste of nutmeg, replace it with any herb or spice you prefer. Some that works wonderful in this recipe are: Rosemary, thyme and sage.