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January 11, 2008

Roasted Garlic and Mushroom Spread

Roasted Garlic and Mushroom Spread

Since the my first batch of ricotta was a wash yesterday I thought I'd come up with a recipe that utilized the goat cheese that I made that came out so beautifully! I'll get back to the ricotta next week sometime, but for now something with goat cheese is always good! ;o)

This spread (or dip...you could use it either way) is a good replacement for Tapenade if you're not a fan of anchovies. It's creamy and has just the right combination of flavors. You can use it as an addition to a sandwich, or as a spread on toast bits or even just dip into with some cut up vegetables. Versatility is always good!

What You'll Need:
1 bulb of garlic
1 - 12 ounce package of button mushrooms
1/2 cup of black olives (Note: You want the type of olives that are stored in brine. You can normally find these in the salad area of your grocery store. And do yourself a favor and get the ones that are already pitted, unlike me who wasn't paying attention to them when she purchased them and had to cut out all those little pits!! ;o))
1/3 cup of goat cheese
3 tablespoons of mushroom broth
Freshly ground black pepper

Preheat oven to 400 F. Wrap an entire bulb of garlic in aluminum foil and roast garlic until tender. (Note: Approximately 25-30 minutes usually does the trick. Just stick it with a fork if you're unsure and if it's not soft keep baking!) Let garlic cool until it's cool enough to touch and handle.

While garlic is cooking and/or cooling place mushrooms in a stock pot and cover with water. Bring to a boil and cook until mushrooms are tender. (Note: This process makes a basic mushroom broth. You'll need a few tablespoons of this broth for this recipe. Reserve the rest of the liquid, add a pinch of sea salt and some black pepper and you can use it as you would any broth. You can even use it as a substitute for beef broth in a French Onion type soup. The broth can be stored in the fridge for two weeks or frozen for months before use.) Once mushrooms are tender drain and reserve broth.

Once the garlic is cool enough to handle cut the top of the bulb off and squeeze the roasted garlic into your food processor. Add mushrooms, olives, goat cheese. mushroom broth and black pepper to the garlic and process until smooth (or you can do chunky either one...It's completely up to you and what you like). Serve immediately or store in the fridge for up to 2 weeks.

Notes: You can serve this warm or cold. It's delicious either way. Thyme and/or rosemary would be a good addition. You could also add in some caramelized onions. You do not need to add salt to this recipe as the olives are salty enough to season the entire spread. If you can find them, olives in sea salt are always better than the those brined in table salt.

Posted by Dianne at January 11, 2008 10:47 AM

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Tracked on March 12, 2008 7:45 AM


I love anything with roasted garlic - and this sounds amazing!

Posted by: Deborah at January 11, 2008 1:39 PM

I like roasted garlic too. There is something so creamy about it. It is hard to believe that something so harsh initially becomes so sweet.

Posted by: Dianne at January 11, 2008 2:00 PM

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