Finely chopped onions and set aside. Clean your mushrooms and put them dry with a paper towel. Slice them and set aside. If you are using fresh garlic I would suggest you to use four clove of garlic which are finely chopped. Grate your Parmesan cheese and set aside. Finely chop your parsley leaves and set aside for garnishing.

Start by making the filling. Heat butter in a sauté pan, add an onion and give a 30 Second saute. Add in mushroom and cook it on high heat for 4 to 5 minutes till all the water evaporate from the mushrooms and let it get some brown colour.

Season with garlic powder, oregano, red chilli flakes and salt. Stirfry for another two minutes. If you are seeing some brown bits in the bottom of the pan I would suggest you to add a splash of water into the pan and scrape it using your wooden spatula.

Now add fresh cream and Parmesan cheese, mix it really well. Finally add in chopped parsley and your filling is done.

Toast your bread and butter it generously. Place your bread slices on the serving platter, spoon your creamy mushroom filling over the toast generously. Sprinkle the top with some paprika, parsley, and give a generous drizzle of your truffle infused olive oil.

Serve. immediately.