Mushroom Recipe
Roasted garlic puree, spinach, roasted red peppers, goat cheese & balsamic glaze
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Ingredients
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Roasted Garlic Puree
Mushroom Filling
Balsamic Glaze
Method
Roasted Garlic Puree
- 1
Roast the Garlic
Preheat the oven to 400°F (200°C). Cut the tops off the garlic bulbs to expose the cloves. Drizzle with olive oil and sprinkle with salt. Wrap in aluminum foil and roast in the oven for about 30-35 minutes until the cloves are soft and caramelized.
- 2
Make the Puree
Once the garlic is roasted, allow it to cool slightly. Squeeze the soft garlic cloves into a bowl, mash with a fork, and mix until smooth. Set aside.
Mushroom Filling
- 3
Prepare the Spinach
In a large skillet over medium heat, add the spinach and cook until wilted, about 3-5 minutes. Remove from heat and set aside.
- 4
- 5
Combine Ingredients
In a mixing bowl, combine the sautéed mushrooms, wilted spinach, chopped roasted red peppers, and crumbled goat cheese. Mix well until combined.
Balsamic Glaze
- 6
Prepare the Glaze
In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat and let it reduce for about 10-15 minutes until thickened. Stir occasionally to prevent burning. Remove from heat and let cool slightly.
