Bruschetta is a toasted crispy slice of bread usually served with oil, garlic and/or diced fresh tomatoes although it can be seasoned with everything to your liking.
We eventually came up with the idea for this delicious mushroom cream, perfect as a spread on a crunchy bruschetta and 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.
Serves: 4 | Preparation time: 10 mins | Cooking time: 20-25 mins
- Champignon mushrooms: 250 g
- Parmigiano Cheese, grated: 30 g
- 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 just gently rub them with a damp kitchen towel, slice them afterwards. Finely chop the parsley.
Heat up the oil in a pan and brown the garlic clove, add the mushrooms and the parsley and fry them up until the mushrooms are cooked through.
Toast the bread. It should be crunchy, 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.