Bruschettas are crispy slices of bread, toasted and usually served with fresh tomatoes and garlic – but this is not the usual recipe!
We wanted not only to revisit a classic, but also to design a dish that can be cooked once and provide a solution for more than one dinner. We eventually came up with the idea for this delicious mushroom cream: perfect as a spread on your crunchy bruschettas, but also delicious as a pasta dressing. You can try it also as a sandwich filling, maybe to accompany some tuna, or as a delicate sauce for roastbeef.
Less than half an hour, and you have many meals sorted – not bad, I’d say, not bad at all!
Serves: 4 | Preparation time: 10 mins | Cooking time: 15 mins
- Champignon mushrooms: 250 g
- Parmesan, grated: 30 g
- (optional) Ricotta: 1 tbsp
- Turmeric powder: 1 tsp
- Extra Virgin Olive Oil (EVOO): 3 tbsp
- Garlic clove, unpeeled: 1
- Parsley: about 1 sprig
- Salt and pepper: to taste
- Bread: 4 slices
To clean the mushrooms gently rub them with a kitchen towel. Cut them into slices and finely chop the parsley.
Heat up the oil in a pan and brown the garlic clove; please note that it is important for the clove to be unpeeled. Add the mushrooms and the parsley and fry them up until the mushrooms are cooked through.
Toast the bread. Most Italian homes don’t feature a toaster or a toast maker, so traditionally we prepare the bruschetta bread by putting it in the warm oven for just a few minutes; the bread should be crunchy, but not too dry, and to ensure this result you can drizzle some oil over the bread slices before baking them.
Once the mushrooms are completely cooked, pour the content of the pan in a blender, making sure to include not only the mushrooms, but also the oil, the parsley and the browned garlic. Add the grated Parmesan, the ricotta and the turmeric powder, and blend the mixture until you reach a creamy consistency. Flavour with a pinch of salt and pepper.
To serve your bruschettas, take the bread out of the oven and spread some cream on each slice whrn it’s still warm.
Tip: As mentioned, the leftover cream is perfect to fill sandwiches, accompany some cuts of meat, and even as a pasta dressing – in the latter case just remember to add some olive oil to ensure a smooth and creamy texture. You can store the mushroom cream in an air-tight container in the fridge for up to 5 days.