250 g mushrooms (large flat and cup)
1 head garlic, halved
20 g butter, cut into cubes
4 to 6 thyme sprigs
2 tbsp olive oil
Salt and pepper to taste
2 x 400gm cans white cannellini beans, strained
1 lemon, juiced
2 to 3 tablespoons of olive oil, additional
1
Preheat oven to 180°C
.
2
Place mushrooms, garlic, butter and thyme in an ovenproof dish. Drizzle with olive oil and season with salt and pepper.
3
Place in the oven to cook for 20-25 minutes or until the garlic has softened and mushrooms are cooked.
4
In the meantime, place the strained cannellini beans, lemon juice and olive oil in a deep bowl or glass jug. Use a stick blender to process into a puree.
5
Remove the roasted mushrooms and garlic from the oven.
6
Remove the garlic cloves from their skin and add the garlic to the cannellini bean mixture. Continue to process until smooth
7
Spread the roasted garlic and cannellini bean mixture on the base of a serving plate. Top with mushroom medley and drizzle with remaining pan juices.
Ingredients
250 g mushrooms (large flat and cup)
1 head garlic, halved
20 g butter, cut into cubes
4 to 6 thyme sprigs
2 tbsp olive oil
Salt and pepper to taste
2 x 400gm cans white cannellini beans, strained
1 lemon, juiced
2 to 3 tablespoons of olive oil, additional