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1
In a mixing bowl, combine the ground meats with the garlic, nutmeg, salt and pepper, and chopped parsley.
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2
Score the meat into 4 equal portions, then form patties thicker at the edges and thinner at the center for even cooking.
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3
Preheat a large nonstick skillet with 1 tablespoon of the EVOO over medium-high heat.
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4
Add the patties to the hot skillet and cook for about 8 minutes total for medium-rare, 10 minutes for medium, or 12 minutes for well-done, turning once.
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5
Meanwhile, heat a medium skillet over medium-high heat with the remaining 2 tablespoons of EVOO.
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6
Add the mushrooms to the hot oil and saute until golden brown.
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7
Season with salt, pepper, and the thyme.
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8
(Hold off seasoning until the mushrooms are brown because the salt will draw out liquids that would otherwise slow down the browning process.)
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9
Douse the pan with the Marsala and reduce for 30 seconds, then add the butter, melt, and turn off the heat.
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10
If the rolls are not super-crusty, warm them in the oven on low heat.
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11
To assemble, place a patty on the roll bottom and top with mounds of Marsala mushrooms.
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12
Using a vegetable peeler, shave a few curls of Parmigiano on top of the mushrooms and set the roll top in place.
