Combining deliciously roasted and sticky garlic with vitamin D-enriched mushrooms (read my previous post on enriching your mushrooms with vitamin D by clicking here) for a delicious and nutritious spread. Make a large batch and I promise you won’t regret it! Try serving these up as little canapes on thinly sliced toasted bread at your next dinner party.
Makes 17 portions
- 1 bulb of garlic
- 1 tbsp extra virgin olive oil
- 500g mushrooms of choice
- 1 tbsp rapeseed oil
- 20 sprigs of thyme
- 300g cream cheese
- 15g chives, chopped
- 1/2 tsp white pepper
- 1 tbsp lemon juice
- Preheat the oven to 160°C fan/ 180°C convection
- Slice the top off the garlic bulb to expose the very tops of the cloves. Place in a mini cocotte or on double-layered tin foil. Drizzle with the olive oil, cover and place into the oven.
- Meanwhile, add the mushrooms to a large tray, drizzle with the rapeseed oil and 10 sprigs of thyme. Roast in the oven for 1 hour till the mushrooms are sticky and shrunken.
- Once the mushrooms are cooked check the garlic is soft and remove from the oven to cool – it may need a further 10-15 minutes depending on the size of your bulb and your vessel.
- Once cooled, to a food processor add the mushrooms, remove the thyme leaves from the roasted thyme, chives, white pepper, and lemon. Add the remaining fresh thyme leaves and 5-6 cloves of roasted garlic. Blend to the desired consistency, checking the seasoning is to your taste.
- Serve with crusty bread, crackers or stir into a risotto just at the end. Any leftovers can be stored in the fridge for up to 5 days, or frozen for up to 2 months.
Per serving: 58kcal/ 4.8g fat/ 2.9g saturated fat/ 1.6g carbohydrates/ 0.5g fibre/ 1.7g protein